Flavorful Skillet Chicken Paella
This Skillet Chicken Paella is a delightful twist on the traditional Spanish dish, bringing the rich and aromatic flavors of paella to your dinner table in just a fraction of the time. Succulent chicken and fragrant spices mingle with tender rice, creating a satisfying and colorful meal that is both quick to prepare and low in cholesterol. Perfect for busy weeknights or whenever you're craving a taste of the Mediterranean, this dish will transport your taste buds with every bite. Serve it hot, and enjoy a delightful medley of flavors with your family and friends!
6
Servings
280
Calories
14
Ingredients
Ingredients
boneless skinless chicken breasts
1 1/4 lbs (Rinsed and cut into strips)
olive oil or cooking oil
1 tablespoon (N/A)
medium onion
1 (Chopped)
garlic cloves
2 (Minced)
chicken broth
2 1/4 cups (N/A)
long-grain rice
1 cup (N/A)
fresh oregano or dried oregano
1 tablespoon or 1 teaspoon (Snipped or N/A)
paprika
1/2 teaspoon (N/A)
salt
1/4 teaspoon (N/A)
pepper
1/4 teaspoon (N/A)
powdered saffron or ground turmeric
1/8 teaspoon (N/A)
stewed tomatoes
1 can (14 1/2 ounces) (Chopped, undrained)
medium sweet red pepper
1 (Optional, cut into strips)
frozen peas
3/4 cup (N/A)
Instructions
1
Begin by rinsing the chicken breasts under cold water and patting them dry with a paper towel. Cut the chicken into strips.
2
In a 10-12 inch skillet, heat the olive oil over medium-high heat. Add half the chicken strips to the skillet and cook for 2-3 minutes until they are golden and no longer pink. Remove them from the skillet and set aside. Repeat with the remaining chicken strips.
3
Once the chicken is cooked, add the chopped onion and minced garlic to the skillet. Sauté until the onion is tender but not browned, about 3-5 minutes. Remove the skillet from heat.
4
Pour in the chicken broth and add the uncooked rice, fresh or dried oregano, paprika, salt, pepper, and saffron or turmeric. Return the skillet to medium-high heat and bring the mixture to a boil.
5
Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
6
After 15 minutes, carefully stir in the undrained chopped stewed tomatoes, optional red pepper strips, and frozen peas. Cover the skillet again and simmer for an additional 5 minutes or until the rice is tender and the liquid is absorbed.
7
Finally, return the cooked chicken to the skillet and gently stir to combine. Let it heat through for another minute or two before serving.
Nutrition Information
5g
Fat
30g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Flavorful Skillet Chicken Paella?
It is a quick, low-cholesterol twist on traditional Spanish paella that combines chicken, rice, and aromatic spices in a single skillet.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in one serving of this chicken paella?
There are 280 calories per serving.
What is the protein content per serving?
Each serving contains 20g of protein.
How much fat is in each serving?
Each serving contains 5g of fat.
What is the carbohydrate count for this dish?
There are 30g of carbohydrates per serving.
Is this chicken paella recipe low in cholesterol?
Yes, the recipe is specifically described as being low in cholesterol.
How much chicken is required for this recipe?
You will need 1 1/4 lbs of boneless skinless chicken breasts.
What type of rice should be used?
The recipe calls for 1 cup of uncooked long-grain rice.
Can I substitute saffron if I do not have it?
Yes, you can use 1/8 teaspoon of ground turmeric as a substitute for powdered saffron.
What size skillet is needed for this dish?
A 10-12 inch skillet is recommended for preparing this meal.
How should the chicken be prepared before cooking?
The chicken breasts should be rinsed, patted dry, and cut into strips.
How much olive oil is used for sautéing?
The recipe uses 1 tablespoon of olive oil or cooking oil.
How long should the chicken strips be cooked initially?
Cook the chicken strips for 2-3 minutes until they are golden and no longer pink.
What vegetables are sautéed after the chicken is removed?
One chopped medium onion and two minced garlic cloves are sautéed after the chicken.
How much chicken broth is required?
The recipe calls for 2 1/4 cups of chicken broth.
What spices are added to the broth and rice mixture?
Oregano, paprika, salt, pepper, and either saffron or turmeric are added.
Can I use fresh oregano instead of dried?
Yes, you can use 1 tablespoon of snipped fresh oregano or 1 teaspoon of dried oregano.
How long does the rice simmer during the first stage?
The rice should simmer covered for 15 minutes.
What kind of tomatoes are used in this recipe?
The recipe uses one 14 1/2 ounce can of chopped stewed tomatoes.
Should I drain the stewed tomatoes?
No, the tomatoes should be added to the skillet undrained.
Is the red pepper mandatory for this paella?
No, the medium sweet red pepper strips are an optional ingredient.
How many peas are included in the recipe?
The recipe includes 3/4 cup of frozen peas.
How long is the final simmer after adding tomatoes and peas?
The mixture should simmer for an additional 5 minutes or until the rice is tender.
When is the chicken added back into the skillet?
The cooked chicken is returned to the skillet in the final step to heat through for 1-2 minutes.
What are the key tags associated with this recipe?
Tags include chicken, paella, skillet meal, quick dinner, low cholesterol, and Spanish flavors.
Is this a one-pan meal?
Yes, it is a one-pan or skillet recipe designed for easy preparation and cleanup.
What is the preparation for the garlic cloves?
The two garlic cloves should be minced before being added to the skillet.
How much paprika is used in this dish?
The recipe requires 1/2 teaspoon of paprika.
How long does it take to sauté the onion?
The onion should be sautéed for 3-5 minutes until tender but not browned.