Skillet Chicken Paella
Ingredients
1-1/4 pounds chicken breast, boneless
1 Tbsp. olive or cooking oil
1 medium onion, chopped
2 cloves garlic, minced
2-1/4 C. fat free chicken broth
1 C. uncooked long grain rice
1 tsp. dried oregano, crushed
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground saffron, or turmeric
14-1/2 oz. canned stewed tomatoes
1 medium sweet red pepper
3/4 C. frozen peas
Cooking Instructions
Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bitesized strips. In a 10-inch skillet, cook chicken strips, 1/2 at a time, in hot oil for 2 to 3 minutes, or until 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 juices, 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 until heated through.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)