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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Skillet Chicken Paella Recipe

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This recipe for Skillet Chicken Paella is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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