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Skillet Chicken Paella Recipe

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This recipe for Skillet Chicken Paella is from Lines 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 tablespoon olive oil or cooking oil
1 ¼ pound boneless, skinless chicken breasts, cut into bite-size strips
1 medium onion, chopped
2 cloves garlic, minced
2 ¼ cup chicken broth
1 cup long grain rice
1 teaspoon oregano
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon ground saffron or ground turmeric
1 – 14 ½ ounce can stewed tomatoes
1 medium red sweet pepper, cut into bite-size strips
¾ cup frozen peas
Directions:
Directions:
In a 10-inch skillet heat oil. Cook chicken strips, half at a time, in hot oil for 2-3 minutes or until no longer pink. Remove from skillet. Set aside.
Add onion and garlic to skillet; cook and stir until onion is tender. Add broth, uncooked rice, oregano, paprika, salt, black pepper, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Add the undrained stewed tomatoes, sweet pepper, and frozen peas to skillet. Cover and simmer about 5 minutes or until rice is tender. Stir in the cooked chicken. Cook and stir about 1 minute more or until heated through.

 

 

 

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