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Skillet Chicken Paella
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Rating: 4.1/5 (47 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: Spanish
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 342
% Daily Value**
Total Fat 12g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 81mg
Sodium 1150mg
Total Carbohydrate 35g
Dietary Fiber 4g
Sugars 8g
Protein 27g
Vitamin A  12%Vitamin C  23%
Calcium  4%Iron  17%
Potassium  29%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Skillet Chicken Paella

Date Added: February 25, 2016
This is a perfect dish for when you are looking for something that doesn't take a long time and doesn't use a lot of dishes, but looks like it did! This is paella for the busy mom!


1 1/4 lbs Boneless Chicken Breasts skinless
1 tablespoon Olive Oil
1 Onion chopped
2 Cloves Of Garlic minced
2 1/4 cups Non-Fat Chicken Broth
1 cup Long Grain Rice uncooked
1 teaspoon Dried Oregano crushed
1/2 teaspoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper freshly ground
1/8 teaspoon Ground Saffron
14 1/2 oz Canned Tomatoes stewed
1 Bell Pepper sweet red
3/4 cup Frozen Peas
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1. In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink.

2. Remove chicken from skillet. Set aside.

3. Add onion and garlic to skillet; cook until onion has softened but not browned.

4. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric.

5. Bring to boiling.

6. Reduce heat.

7. Simmer, covered, for about 15 minutes.

8. Coarsely chop stewed tomatoes and add with their juice to the pan.

9. Add sweet red pepper and frozen peas.

10. Cover and simmer about 5 minutes more or until rice is tender.

11. Stir in cooked chicken.

12. Cook and stir about 1 minute more or until heated through.

Comments on Skillet Chicken Paella Recipe:

Posted by a Visitor - October 28, 2009
My experience has required 1/2 cup of water and increased simmer time to get the rice fully cooked. As listed offers somewhat crunchy rice.
Lisa L. - June 30, 2009
Emelia Lafortune gave me this recipe in her cookbook that she gave me.
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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, MSG, Poultry, Rice, Peas, Garlic, Onion, Olive Oil allergies.
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