Recipe - New-Fashioned Paella

1 pound Skinless; boneless chicken
breast halves, cut into
bitesize pieces
2 teaspoon Olive oil
4 ounce Fully cooked ham; trimmed of
all visible fat and cut
into thin strips.
1 cup Chopped onions
2 Cloves garlic; minced
2 One half cup Defatted reducedsodium
chicken broth
One fourth teaspoon Crushed saffron threads
1 cn (14 One half ounces) tomatoes
(with juice). I often use
stewed tomatoes
1 lg Sweet red or green pepper;
chopped
1 pack (10ounces) frozen peas;
partially thawed
1 One half teaspoon Dried thyme
1 teaspoon Dried basil
1/8 teaspoon Ground red pepper
1/8 teaspoon Ground black pepper
1 One fourth cup Longgrain white rice

Lightly coat a Dutch oven or large saucepan with nostick spray. Place over
medium heat. Add the chicken and brown well. Remove the chicken and set
aside.

Warm the oil in the same pan. Add the ham, onions, garlic and 3 tablespoons
of the broth. Cook, stirring, for 5 minutes.

Stir the saffron into the remaining broth, then stir the mixture into the
pan. Add the tomatoes, with the juice, and use a spoon to break up the
tomatoes. Stir in the chicken, red or green peppers, peas, thyme, basil,
ground red pepper and black pepper.

Stir in the rice. Bring to a boil, then reduce the heat. Cover and SIMMER
for 20 minutes, or until the rice is tender and the liquid is absorbed
Paella is like a Spanish grabbag dinner, since it's often made with
whatever the cook has on hand. This version uses skinless chicken breasts
and lean ham. It is a meal in itself. Makes 6 servings

Per serving: 312 calories, 4.8 grams total fat (14% of calories) This is
from Prevention Cookbook called 1 gram saturated fat, "Your Family Will
Love It".
36 mg. cholesterol,
532 mg. sodium

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Feb 23,
1998