Skillet Chicken Paella

6 Servings
chicken American
Skillet Chicken Paella Skillet Chicken Paella chicken American

1 1/4 lb skinless boneless cken breast
1 tablespoon ve oil
1/2 cup chopped on
2 cloves lic minced
2 1/4 cups cken broth
1 cup long grain e
1 teaspoon dried gano crushed
1/2 teaspoon rika
1/4 teaspoon t
1/4 teaspoon per
1/8 teaspoon ground saffron or ground meric
1 1 14 1/2 ounce can stewed atoes
1 medium red sweet per cut into strips
3/4 cup frozen peas ery leaves (optional)

Rinse chicken; pat dry with paper towels. Cut chicken into bite-sized strips. Cook chicken strips in a 10-inch skillet, half at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet; cook till tender but not brown. Add broth, rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet. Bring to boiling. Reduce heat and simmer, covered for 15 minutes. Add undrained tomatoes, sweet pepper strips, and frozen peas to skillet. Cover and simmer about 5 minutes more till rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Garnish with celery leaves, if desired.


VIEW THE RECEIPT