Saturday, December 28, 2013

Healthy Chicken Paella

Recipe ImageSaffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is one of the few recipes that takes a little bit longer to cook than most of the others; it’s a great dish to serve for company.

  • Ingredients

  • 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)
  • 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


  • 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 servings.
    Nutritional InformationAmount Per Serving
    • Calories283
    • Total Fat8g
    • Saturated Fat2g
    • Sodium719mg
    • Carbohydrates14g
    • Dietary Fiber2g
    • Protein37g

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