A complete meal in itself, paella is a
saffron-flavored Spanish dish made with varying combinations
of rice, meat and vegetables. The dish is named after the special
two-handled cooking pan, also called paella, in which the dish
is traditionally cooked in. Enjoy this delicious chicken version
with a tossed green salad and your favorite beverage.
Chicken
Paella
- 1 tablespoon vegetable
oil
4 (about 1 1/4 pounds total) boneless, skinless chicken breast
halves
1 cup (about 3 ounces) sliced fresh mushrooms
3/4 cup long-grain white rice
3/4 cup chopped onion
1 clove garlic, finely chopped
2 cups water
2 MAGGI Chicken Flavor Bouillon Cubes
1/2 teaspoon Italian herb seasoning
1/8 teaspoon ground saffron or turmeric
1 1/2 cups loose-pack frozen peas
1/4 cup canned roasted red bell pepper, sliced
- Heat oil in large skillet
over medium-high heat. Add chicken; cook on each side until golden
brown and no longer pink in center. Remove from skillet; keep
warm. 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.
Makes 4 servings.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 35 mins
For Freeze Ahead:
- Prepare as above. Cover;
freeze for up to 4 months.
- Preheat oven to 350°F
175°C).
- Bake for 1 hour or until
heated through. Or, cover with plastic wrap and microwave on
MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to
10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
