Quick Chicken Paella

quick chicken paella Author: Canadian Living Credits: quick chicken paella

Serve with: Hearts of Romaine Salad

  • Portion size 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 8 boneless skinless chicken thighs
  • 2 onions chopped
  • 2 cloves garlic minced
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 1/2 cup long-grain rice
  • 2 zucchinis sliced (8 oz/250 g)

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1396 mg
  • Protein 33 g
  • Calories 513.0
  • Total fat 10 g
  • Cholesterol 95 mg
  • Saturated fat 2 g
  • Total carbohydrate 72 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Chicken Paella

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