Skillet Chicken Paella
By: Patricia Conte
Published: Monday, April 4, 2011 - 10:37am

Ingredients




1 pound chicken breast, cut into strips
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 1/2 cups chicken stock
1 cup long grain rice
1 teaspoon crushed oregano
1/2 teaspoon paprika
Dash each of salt& pepper
1/8 teaspoon ground saffron or tumeric
14 ounce can of stewed tomatoes
1 red bell pepper, cut into strips
3/4 cup frozen peas

Preparation

1 Using a large saute pan, stir fry the chicken (half at a time) in the olive oil over medium-high heat 2 Remove the chicken and set it aside on a plate 3 Lower the heat slightly, add the onion & garlic to the pan and cook until tender 4 Add the broth to the pan along with the rice and spices, and cook uncovered until the broth boils 5 Reduce heat and simmer, covered, for 15 minutes 6 Add the undrained tomatoes, pepper and peas 7 Cover and simmer for about 5 minutes, or until the rice is cooked and tender 8 Stir in the cooked chicken and cook for about another minute or two until everything is heated through 9 Serve warm

About


This Spanish-inspired paella is easy to make and tastes great. The ingredients for this dish are pretty straightforward, and you might not even need to go to the grocery store first! 
This version includes chicken, although traditionally, paella is made with seafood and other meats as well.