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.
