South Beach Chicken Paella

Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is one of the few recipes that takes a little bit longer to cook than most of the others in this book; it's a great dish to serve for company.
  • 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • ½ cup whole-grain, quick-cooking brown rice (page 10)
  • ¾ cup roasted red bell peppers (from a jar), drained and thinly sliced
  • 2 cups lower-sodium chicken broth
  • ¼ teaspoon powdered saffron
  • 3 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper

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.

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 (1½cup) servings
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
Nutrition at a Glance
    Per serving: 360 calories, 7 g fat, 1.5 g saturated fat, 45 g protein, 26 g carbohydrate, 1 g dietary fiber, 440 mg sodium
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