Paella (low fat)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Meaty chicken pieces |
| 1 | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 14½ | ounce | Canned chicken broth |
| 7½ | ounce | Can tomatoes, cut up |
| ¼ | teaspoon | Dried thyme, crushed |
| ¼ | teaspoon | Ground saffron |
| ⅛ | teaspoon | Ground red pepper |
| 1 | cup | Long grain rice |
| 1 | medium | Green or sweet red pepper |
| ½ | pounds | Medium shrimp, peeled |
| 1 | cup | Frozen peas |
| Nonstick cooking spray | ||
Directions
Rinse chicken; pat dry. Remove and discard skin Spray a Dutch oven with nonstick spray. Add onion and garlic.
Cook over medium heat until onion is tender but not brown. Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron and red pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes.
Stir in rice. Cover and simmer 15 minutes more or till rice is nearly tender.
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 till rice and chieken are tender and shrimp turns pink.
Submitted By SUE ELTINGH On 02-15-95