Hearty Paella


  • 1-1/4 lbs. boneless skinless chicken breasts, cut into 1-in. cubes
  • 1 Tbsp. olive oil
  • 1 cup uncooked long grain rice
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2-1/4 cups reduced-sodium chicken broth
  •  1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. saffron threads
  • 1/8 tsp. ground turmeric
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 3/4 frozen peas
  • 24 pimiento-stuffed olives
  • 1 medium lemon, cut into six wedges


  1. In a large skillet over medium heat, cook chicken in oil until no longer pink.  Remove and keep warm.  Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently.  Add garlic; cook 1 minute longer.
  2. Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric.  Bring to a boil.  Reduce the heat to low; cover and cook for 10 minutes.
  3. Add the shrimp, peas, and olives.  Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink, and liquid is absorbed.  Serve with lemon wedges.

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