Exported from MasterCook *

Skillet Chicken Paella

Recipe By : FROM: Better Homes and Gardens Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Main Dish
Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces chicken breast -- cut into 1" pieces
1 tablespoon extra virgin olive oil
1 Medium onion -- chopped
1 Clove garlic -- minced
2 1/4 cups chicken broth fat free
1 cup parboiled rice
1 teaspoon oregano, dried -- crushed
1/2 teaspoon paprika
1/4 teaspoon Salt -- optional
1/4 teaspoon Pepper
1/8 teaspoon saffron, ground -- or turmeric
1 3/4 cups tomatoes, stewed
1 medium sweet red pepper -- cut in strips
3/4 cup frozen peas

Remove skin from chicken breast. Rinse and pat dry with paper towels.
Cut into bite-sized strips. In a 10 inch 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.



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NOTES : PER SERVING: calories - 297, fat - 6 g., cholesterol - 50 mg.,
protein - 24 g., carbohydrate - 36 g., fiber - 2 g., sodium - 642 mg.
(To further lower sodium content, use low-sodium chicken broth, no salt
added tomatoes and lite-salt.) FROM: Better Homes and Gardens Magazine
September 1992 issue

1/6th recipes exchanges a
4 Proteins, 1/2 fat, 1 fruit/vegetable

(The exchanges are approx. and are for the for the Canadian Diabetic
Program might be slightly different in other countries.)

Jenn Mom2sam &Tiny

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