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This is a complete meal in itself. For dessert, cool down with a bowl of vanilla ice cream drizzled with chocolate syrup.
Chicken Paella
- 1 tablespoon vegetable oil
4 (4-ounce) boneless, skinless chicken breast halves
1 cup sliced fresh mushrooms
3/4 cup long-grain white rice
3/4 cup chopped onion
1 clove garlic, finely chopped
2 cups water
2 cubes MAGGI® Chicken Bouillon Cubes
1/2 teaspoon Italian herb seasoning
1/8 teaspoon ground saffron or tumeric
1 1/2 cups loose-packed frozen peas
1/4 cup sliced roasted red bell pepper or pimiento
- HEAT oil in large skillet. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.
- COMBINE water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast. Cover with foil; freeze for up to 4 months.
- PREHEAT oven to 350° F.
- BAKE for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles. Sprinkle with Parmesan cheese, if desired, just before serving.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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