Recipe - Skillet Chicken Paella

1 One fourth pound Chicken breast, boneless
1 tablespoon Olive or cooking oil
Medium onion chopped
2 x Cloves garlic, minced
2 One fourth cup Fatfree chicken broth
1 cup Uncooked long grain rice
1 teaspoon Dried oregano, crushed
One half teaspoon Paprika
One fourth teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Ground saffron or turmeric
1 cn (14 One half oz.) stewed tomatoes
Med. sweet red pepper
Three fourths cup Frozen peas

Remove skin from chicken breast. Rinse and pat dry with paper
towels. Cut into bitesized 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 maindish 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 lowsodium chicken broth, no
salt added tomatoes and litesalt.)
FROM: Better Homes and Gardens Magazine September 1992 issue

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip