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Reduced-Fat Paella
Ingredients
-
1 1/2
pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
-
Nonstick cooking spray
-
1
cup chopped onion
-
1
garlic, minced
-
1
14 1/2 ounce can chicken broth
-
1
7 1/2 ounce can tomatoes, cut up
-
1/4
teaspoon dried thyme, crushed
-
1/4
teaspoon ground saffron
-
1/8
- 1/4
teaspoon ground red pepper
-
1
cup long grain rice
-
1
medium green or red sweet pepper
-
1
cup frozen peas
-
1/2
pound medium shrimp, peeled and deveined
Directions
1. Rinse chicken; pat dry. Remove and discard skin.
2. Spray a Dutch oven with nonstick cooking spray. Add onion and garlic. Cook over medium heat until onion is tender but not brown.
3. Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
4. Stir in rice. Cover and simmer for 15 minutes more or until rice is nearly tender.
5. Meanwhile, cut green or sweet red pepper into strips. Stir into rice with the shrimp and peas. Cover and simmer for 10 minutes more or until rice and chicken are tender and shrimp turns pink. Makes 6 servings.
Nutrition Facts
(Reduced-Fat Paella)
- Servings Per Recipe 6,
- Calories 313,
- Protein (gm) 30,
- Carbohydrate (gm) 34,
- Fat, total (gm) 6,
- Cholesterol (mg) 108,
- Sodium (mg) 410,
- Percent Daily Values are based on a 2,000 calorie diet
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