Skillet Chicken Paella-diabetic Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Chicken breast, boneless
1/2 tsp: Paprika,
1 tbsp: Olive or cooking oil,
1/4 tsp: Salt,
Medium onion chopped,
1/4 tsp: Pepper,
Cloves garlic, minced
1/8 tsp: Ground saffron or turmeric,
2 1/4 cup: Fat-free chicken broth,
1 can: , (14 1/2 oz.) stewed tomatoes
1 cup: Uncooked long grain rice,
Med. sweet red pepper,
1 tsp: Dried oregano, crushed
3/4 cup: Frozen peas,
Directions:
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.
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
Source from luhu.jp
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.
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
Source from luhu.jp