Quick Chicken Paella

By á-3974

Ingredients

• 1 1/4 Ibs. boneless, skinless chicken thighs, halved
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 Tbs. olive oil
• 8 oz. spicy smoked sausage, such as andouille
• 1 green pepper; seeded, diced
• 1 onion, chopped
• 1/2 tsp. dried oregano
• 1 can (14 1/2 oz.) diced tomatoes
• 1 cup fat-tree, lower sodium chicken broth
• 1 cup frozen peas
• 1/2 tsp. turmeric
• 1 cup instant rice

Preparation

Step 1

• Sprinkle chicken
with 1/2 tsp. salt and
1/4 tsp. pepper. In
large skillet heat oil
over medium-high
heat. Add chicken;
cook, turning once,
until cooked
through, 4 minutes
per side. Remove
from skillet; reserve.

• To skillet add
sausage, green
pepper, onion,
oregano and
remaining salt and
pepper; cook until
tender.

• Add tomatoes
with juices, broth,
peas, turmeric and
chicken; bring to
boil. Cook until hot.
Stir in rice.

• Remove from
heat; cover. Let
stand 5 minutes.

Per serving: 648
cals.; 46 g. protein;
35 g. fat (11 g.
saturated); 162 mg.
chol.; 37 g. carbs.;
2,308 mg. sodium;
4 g. fiber; 6 g. sugar