Source: This delicious recipe is from the
book The South Beach Diet Quick & Easy Cookbook by Arthur
Agatston, MD
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.
South Beach Chicken
Paella
- 1 1/2 pounds boneless, skinless chicken
breasts, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup whole-grain, quick-cooking brown rice (page 10)
3/4 cup roasted red bell peppers (from a jar), drained and thinly
sliced
2 cups lower-sodium chicken broth
1/4 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 (1 1/2 cups) 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
Source: This recipe is from the book The
South Beach Diet Quick & Easy Cookbook by Arthur Agatston,
MD
Published by Rodale; October 2005;$27.95US/$37.95CAN; 1-59486-292-3
Copyright © 2005 Arthur Agatston, MD
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