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Skillet Chicken and Shrimp Paella
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.”
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
1In 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.
2Add 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.
3Stir in the brown rice, shrimp, and cooked chicken. Cook and stir 1 to 2 minutes more or until heated through.