Skillet Chicken Paella

Ingredients

400 gr chicken breast
16 ml extra-virgin olive oil
1 onion
1 clove garlic
525 ml chicken broth fat free
240 ml parboiled rice
2 gr oregano
1 gr paprika
1 gr salt
1 gr pepper
1 gr saffron
270 gr tomatoes
1 sweet pepper in
150 gr peas

Instructions

Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bite-sized strips. In a 25 cm skillet cook chicken strips, HALF at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet.

Add onion and garlic to skillet; cook till tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes.

Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper which has been cut into strips and frozen peas.

Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through.

Makes 6 main-dish servings.