South Beach Chicken Paella

By á-25010

A simple-to-make, crowd-pleasing dish that's perfectly seasoned with saffron, this paella can be prepped ahead, transferred to a large casserole dish, and reheated, covered, in the microwave or a conventional oven. If you're making this delicious South Beach Chicken Paella a couple of days ahead of time, don't cook it the extra 3 to 5 minutes to remove extra moisture.

Ingredients

• 1 1/2 pounds chicken, breast, boneless, skinless cut into 1/2-inch pieces
• salt to taste
• pepper, black ground to taste
• 1 tablespoon oil, olive, extra-virgin
• 1 medium onion(s) chopped
• 1/2 cup(s) rice, brown, quick-cooking
• 3/4 cup(s) pepper(s), red sweet, roasted (from a jar), drained and thinly sliced
• 2 cup(s) broth, chicken, fat-free, less sodium
• 1/4 teaspoon saffron, powdered
• 3 tablespoon parsley, fresh chopped

Preparation

Step 1

Instructions
1
Season chicken with salt and pepper. Heat oil in a large, straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softened, about 5 minutes.

2
Stir in rice. Add red peppers, broth, and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes. Stir in parsley, season to taste with salt and pepper, and serve.

Makes 4, 1 1/2 cup serving