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Skillet Chicken Paella Recipe

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Skillet  Chicken Paella image
Shawn and Christine Ritz (2006)


This recipe for Skillet Chicken Paella, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Ritz
Added: Tuesday, July 15, 2008


1 1/4 lbs skinless, boneless chicken breasts
1 T. olive oil
1/2 c. onion, chopped
2 garlic cloves, minced
2 1/4 cups chicken broth
1 c. 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 ground turmeric
1, 14 1/2 oz. can of stewed tomatoes
1 medium red sweet pepper, cut into strips
3/4 c. frozen peas

1. Rinse chicken; pat dry with paper towels. Cut chicken into bite-sized strips. In a 10" 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. Set aside.
2. Add onion and garlic to skillet; cook until tender but not brown.
3. Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
4. Add undrained tomatoes, sweet pepper, and frozen peas to skillet. Cover and simmer about 5 minutes more or until rice is tender.
5. Stir in cooked chicken. Cook and stir about 1 minute more until heated through.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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