Cooks Recipes | South Beach Recipe | South Beach Chicken Paella Recipe

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