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  Recipe Home » Poultry » SKILLET CHICKEN PAELLA
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  SKILLET CHICKEN PAELLA
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 182
Ingredients:
1-1/4 lb. chicken breast, boneless
1 Tbls. olive or cooking oil
medium onion chopped
2 cloves garlic, minced
2-1/4 C. fat-free chicken broth
1 C. uncooked long grain rice
1 tsp. dried oregano, crushed
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground saffron or turmeric
14-1/2 oz. can stewed tomatoes
medium sweet red pepper
3/4 C. frozen peas
Instructions:
Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bitesized strips. In a 10-inch skillet cook chicken strips, half at a time, in hot oil for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook until 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, for 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 for about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir for about 1 minute more or until heated through.
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