Skillet Chicken Paella
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄4 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 1⁄4 cups chicken broth
- 1 cup long-grain rice
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon powdered saffron or 1/8 teaspoon ground turmeric
- 1 (14 1/2 ounce) can stewed tomatoes, chopped
- 1 medium sweet red pepper, pretty, but (optional)
- 3⁄4 cup frozen peas
directions
- Rinse chicken, pat dry with paper towel. Cut into strips. In 10-12 inch skillet, cook chicken strips one half at a time for 2-3 minutes, or until no longer pink. Remove chicken from skillet.
- Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat.
- Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric. Return skillet to heat, and bring to boiling. Reduce heat, cover, and simmer for 15 minutes.
- Add undrained tomatoes, pepper strips and frozen peas to skillet. Cover and simmer another 5 minutes, or until rice is tender. Stir in chicken and for another minute or two.
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RECIPE SUBMITTED BY
I live in Florida, where I work in a doctor's office and spend any available free time on hobbies that do not include cooking. Since the kids grew up and left home, I'm enjoying not having to produce a dinner every day, and my husband has (reluctantly) learned how to make himself a meal. I still love to read cookbooks and cooking-related magazines, though, and thought I'd join recipezaar as a way to organize all the recipes my kids call to ask for.