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Quick Chicken Paella

By The Canadian Living Test Kitchen

Tested till perfect

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Quick Chicken Paella

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 513
pro 33 g
total fat 10 g
sat. fat 2 g
carb 72 g
fibre 5 g
chol 95 mg
sodium 1 mg
% RDI: -
calcium 10
iron 29
vit A 25
vit C 47
folate 19

Serve with: Hearts of Romaine Salad

Ingredients

  • 2 tsp olive oil
  • 8 boneless skinless chicken thighs
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • 1 can (28 oz/796 mL) diced tomatoes
  • 2 cups chicken stock
  • 1-1/2 cups long-grain rice
  • 2 zucchinis, sliced (8 oz/250 g)

Preparation

In large deep skillet or Dutch oven, heat oil over medium-high heat; brown chicken all over. Remove and set aside.

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes. Add paprika, salt, turmeric and pepper; cook, stirring, for 30 seconds. Add tomatoes, stock and rice; bring to boil.

Return chicken to skillet; reduce heat, cover and simmer for 25 minutes or until juices run clear when chicken is pierced and rice is almost tender.

Add zucchini; cook, covered, for 6 minutes or until rice is tender.

Additional information :

Tip: Traditionally, paella is made with saffron threads, so if desired, use 1/4 tsp (1 mL), crumbled, instead of the turmeric. Dissolve the threads in the chicken stock before adding to the rice.

Source : Canadian Living Magazine: November 2000

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