Skillet Chicken Paella

To lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips
• 1 tablespoon olive or vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 1/4 cups fat-free chicken broth
• 1 cup uncooked long grain rice
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground saffron or turmeric
• 1 (14 1/2oz) can stewed tomatoes
• 1 medium sweet red pepper, cut into thin strips
• ¾ cup frozen peas

Directions

1. In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
2. Add onion and garlic to skillet; cook until onion has softened but not browned.
3. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
4. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender.
5. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

Food Exchanges: 1 starch, 1/2 lean meat.

Recipe courtesy of Cooks Recipes Source: Better Homes and Gardens Magazine September 1992 issue.