*  Exported from  MasterCook  *
 
                           Skillet Chicken Paella
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
                 Low Fat                          Low Cal
                 Diabetic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  pounds        Chicken breast -- boneless
    1      tablespoon    Olive or cooking oil
                         Medium onion chopped
                         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      Pepper
      1/8  teaspoon      Ground saffron or turmeric
    1      can           (14 1/2 oz.) stewed tomatoes
                         Med. sweet red pepper
      3/4  cup           Frozen peas
 
 Remove skin from chicken breast.  Rinse and pat dry with paper towels. Cut
  into bite-sized strips.  In a 10 inch skillet cook chicken strips, HALF at
  a time, in hot oil for 2 to 3 minutes or till no longer pink.
 Remove chicken from skillet.
 Add onion and garlic to skillet; cook till tender but not brown. Remove
  skillet from heat.  Add broth, uncooked rice, oregano, paprika, salt,=
  pepper and saffron or turmeric. Bring to boiling. Reduce heat.
 Simmer, covered, about 15 minutes.
 Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet
  red pepper which has been cut into strips and frozen peas. Cover and simmer
  about 5 minutes more or until rice is tender. Stir in cooked chicken.  Cook
  and stir about 1 minute more or till heated through.
 Makes 6 main-dish servings.
 PER SERVING:  calories - 297, fat - 6 g., cholesterol - 50 mg., protein - 24=
  g., carbohydrate - 36 g., fiber - 2 g., sodium - 642 mg. (To further lower
  sodium content, use low-sodium chicken broth, no salt added tomatoes and
  lite-salt.)
 
 FROM:  Better Homes and Gardens Magazine  September 1992 issue
 
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