Skillet Chicken Paella
What You Need
1 1/4 pounds boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoons olive oil or cooking oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/4 cups chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1 14 1/2 ounce can stewed tomatoes, cut up
1 medium red pepper, cut into strips
3/4 cup frozen peas
Rinse chicken; pat dry with paper towels. In a 10 inch skillet, cook chicken, half at a time, in hot oil until no longer pink. Remove chicken from skillet.
Add onion and garlic to skillet; cook until tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper, and turmeric. Bring to a boil. Reduce heat, cover, and simmer about 15 minutes.
Add undrained tomatoes, red pepper, and frozen peas to skillet. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir until heated through. Makes 6 servings.