South Beach Chicken Paella Recipe 475

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SOUTH BEACH CHICKEN PAELLA RECIPE - (4.7/5)



South Beach Chicken Paella Recipe - (4.7/5) image

Provided by á-25010

Number Of Ingredients 10

1 1/2 pounds chicken, breast, boneless, skinless cut into 1/2-inch pieces
salt to taste
pepper, black ground to taste
1 tablespoon oil, olive, extra-virgin
1 medium onion(s) chopped
1/2 cup(s) rice, brown, quick-cooking
3/4 cup(s) pepper(s), red sweet, roasted (from a jar), drained and thinly sliced
2 cup(s) broth, chicken, fat-free, less sodium
1/4 teaspoon saffron, powdered
3 tablespoon parsley, fresh chopped

Steps:

  • Instructions 1 Season chicken with salt and pepper. Heat oil in a large, straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softened, about 5 minutes. 2 Stir in rice. Add red peppers, broth, and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes. Stir in parsley, season to taste with salt and pepper, and serve. Makes 4, 1 1/2 cup serving

CHICKEN PAELLA



Chicken Paella image

Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven't tried arborio rice? You'll love its creamy texture.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
1/2 cup cubed fully cooked ham
1/3 cup chopped onion
1/3 cup julienned sweet red pepper
1 tablespoon olive oil, divided
1/2 cup uncooked arborio rice
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1 cup plus 2 tablespoons chicken broth
3/4 cup frozen peas, thawed

Steps:

  • In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon. , In the same skillet, saute rice in remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer until rice is tender, 30-35 minutes. Stir in peas.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 1242mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

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