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Chicken Paella

Posted Apr 27 2011 7:45am

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!

Chicken Paella

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.

  • Stir in cooked chicken until heated through.


*** This recipe was adapted from Better Homes & Gardens ***

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