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Skillet Chicken Paella (Diabetic Recipe)

1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips
1 tablespoon olive or vegetable oil
1 medium onion, chopped
2 garlic garlic, minced
2 1/4 cups fat-free chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano, crushed

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon ground saffron or turmeric

1 (14 1/2-ounce) can stewed tomatoes

1 medium sweet red pepper, cut into thin strips

3/4 cup frozen peas

1. In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
2. Add onion and garlic to skillet; cook until onion has softened but not browned.
3. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
4. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender.
5. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

Makes 6 servings.

Nutrition Information Per Serving: Calories 297, fat 6 g, cholesterol 50 mg, Protein 24 g, carbohydrate 36 g, Fiber 2 g; sodium 642 mg. (To lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.)

Source: Better Homes and Gardens Magazine September 1992 issue.