Skillet Chicken and Shrimp Paella

Brown rice gives this skillet paella great texture and a subtle nutty flavor.

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 40 mins

Skillet Chicken and Shrimp Paella

Directions

  1. In a large skillet heat half of the oil. Cook chicken strips in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Set aside.
  2. Add remaining half of the oil to the skillet. Add sweet pepper, onion, and garlic to skillet; cook and stir until peppers and onion are tender. Add undrained stewed tomatoes, frozen peas, oregano, paprika, salt, black pepper, crushed red pepper, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. Stir in the brown rice, shrimp, and cooked chicken. Cook and stir 1 to 2 minutes more or until heated through. Makes 4 servings (1-1/2 cups each).
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Nutrition Facts (Skillet Chicken and Shrimp Paella)

  • Per serving:
  • 349 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 132 mg chol. ,
  • 371 mg sodium ,
  • 35 g carb. ,
  • 5 g fiber ,
  • 10 g sugar ,
  • 34 g pro.
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