Earlier in the week, Justin and I had one of my favorite dinners – easy chicken paella! It is delicious- has the right amount of spice to it. Instead of including shell-fish, this recipe calls for only chicken – to please all the seafood haters of the world (cough, JUSTIN, cough).
I never had Paella – the real kind – until I was in high school – as one of my best friends is Puerto Rican – and let me tell you.. her mother’s paella is out of this world!
This version – is rather different.. but it is also totally healthy! Each serving has under 300 calories and less then 6g of fat!
Serves 6 (We cut it in half, since there is only 2 of us, but here is what you would need for 6!)
1 1/4 lb chicken
1 tbsp EVOO
1/2 cup chopped onion
2 cloves minced garlic
1 1/4 c. water
1 c. low sodium chicken broth
1 c. long grain rice
1 tsp dried oregano
1/2 tsp. paprika
1/4 tsp salt
1/4 tsp pepper
14.5 ounces stewed tomatos (reduced sodium)
1 sweet red pepper, stripes
3/4 cup frozen peas
Rinse chicken; pat dry with paper towels. Cut chicken into bite size strips. Heat EVOO in a skillet and cook the strips 2-3 minutes or until no longer pink. Remove chicken from skillet and set aside.
Add onion and garlic to the skillet; cook until tender. Add water, broth, and uncooked rice. Add oregano, paprika, salt, pepper. Bring to a boil. Reduce heat. Simmer, covered, for 25 minutes.
Add undrained tomatoes, sweet pepper, and frozen peas to the skillet. Cover and simmer for 10 more minutes or until rice is fully cooked.