Chicken Paella
TOTAL TIME: Prep: 10 min. Cook: 45 min.
YIELD: 2 servings.
Turmeric lends flavor and a pretty golden color to this Spanish-style entree. Haven’t tried arborio rice? You’ll love its creamy texture.
Ingredients
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2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
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1/2 cup cubed fully cooked ham
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1/3 cup chopped onion
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1/3 cup julienned sweet red pepper
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1 tablespoon olive oil, divided
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1/2 cup uncooked arborio rice
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon minced garlic
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1/8 teaspoon salt
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1 cup plus 2 tablespoons chicken broth
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3/4 cup frozen peas, thawed
Directions
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1.
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.
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2.
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
1-1/2 cups: 516 calories, 17g fat (4g saturated fat), 99mg cholesterol, 1242mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 36g protein.
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