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Skillet Chicken Paella (Diabetic)

Skillet Chicken Paella (Diabetic) comes together with Chicken Breast, Extra Virgin Olive Oil, Onion, Garlic, and Chicken Broth Fat Free. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 24 oz
• 1 tbsp
• 1
• 1 clove
• 2 1/4 cup
• 1 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/8 tsp
• 1 3/4 cup
• 1
• 3/4 cup

Method (preview)

1. 1

   Remove skin from chicken breast. Rinse and pat dry with paper towels.

2. 2

   Cut into bite-sized strips. In a 10 inch skillet cook chicken strips,

3. 3

   Remove chicken from skillet.

4. 4

   Add onion and garlic to skillet; cook till tender but not brown.

5. 5

   Remove skillet from heat.

6. 6

   Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric.

7. 7

   Bring to boiling.

8. 8

   Reduce heat.

9. 9

   Simmer, covered, about 15 minutes.

10. 10

    Coarsely chop stewed tomatoes and add with their juice to the pan.

11. 11

    Add sweet red pepper which has been cut into strips and frozen peas.

12. 12

    Cover and simmer about 5 minutes more or until rice is tender.

13. 13

    Stir in cooked chicken. Cook and stir about 1 minute more or till heated through.

14. 14

    September 1992 issue 1/6th recipes exchanges are

15. 15

    Program might be slightly different in other countries.)