Skillet Chicken and Shrimp Paella

Skillet Chicken and Shrimp Paella

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From: Diabetic Living Magazine

The Spanish favorite pairs saffron-flavored rice with shrimp, chicken, and vegetables for an impressive skillet supper you can make in less than an hour.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 teaspoons canola oil
  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
  • 1 small red sweet pepper, cut into bite-size strips
  • 1 small green sweet pepper, cut into bite-size strips
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can no-salt-added stewed tomatoes
  • ¾ cup frozen peas
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ to ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground saffron or ground turmeric
  • 1 (8.8 ounce) pouch cooked brown rice or 2 cups cooked brown rice
  • 6 ounces frozen, peeled cooked shrimp, thawed

Preparation

  • Prep

  • Ready In

  1. In a large skillet, heat half of the oil. Cook chicken strips in hot oil for 2 to 3 minutes or until no longer pink. Remove from skillet. Set aside.
  2. Add remaining half of the oil to the skillet. Add sweet pepper, onion, and garlic to skillet; cook and stir until peppers and onion are tender. Add undrained stewed tomatoes, frozen peas, oregano, paprika, salt, black pepper, crushed red pepper, and saffron or turmeric. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. Stir in the brown rice, shrimp, and cooked chicken. Cook and stir 1 to 2 minutes more or until heated through.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 349 calories; 8 g fat(1 g sat); 5 g fiber; 35 g carbohydrates; 34 g protein; 37 mcg folate; 132 mg cholesterol; 10 g sugars; 1,949 IU vitamin A; 58 mg vitamin C; 68 mg calcium; 3 mg iron; 371 mg sodium; 524 mg potassium
  • Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (39% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 2 starch, 1½ vegetable

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