Quick Chicken Paella
This recipe makes 4 servings
|Per serving: about||-|
|total fat||10 g|
|sat. fat||2 g|
- Portion size: 4
Serve with: Hearts of Romaine Salad
- 2 tsp 2tspolive oil
- 8 8boneless skinless chicken thighboneless skinless chicken thighs
- 2 2oniononions, chopped
- 2 2cloves garlic, minced
- 1 tbsp 1tbsppaprika
- 1 tsp 1tspsalt
- 1/2 tsp 1/2tspturmeric
- 1/2 tsp 1/2tsppepper
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
- 2 cups 2cupschicken stock
- 1-1/2 cups 1-1/2cupslong-grain rice
- 2 2zucchinizucchinis, sliced (8 oz/250 g)
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