Try this Skillet Chicken Paella recipe, or contribute your own.
Suggest a better descriptionRemove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips, HALF at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook till tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper which has been cut into strips and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Makes 6 main-dish servings. PER SERVING: calories - 297, fat - 6 g., cholesterol - 50 mg., protein - 24 g., carbohydrate - 36 g., fiber - 2 g., sodium - 642 mg. (To further lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.) FROM: Better Homes and Gardens Magazine September 1992 issue File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 6 | ||
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Calories: 234 | ||
Calories from Fat: 25 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 54.1mg | 17 % | |
Sodium 575.2mg | 20 % | |
Potassium 562.4mg | 15 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 22.7g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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