Chicken Paella

• 1 1/4 lb. skinless, boneless chicken breasts, cut into strips
• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 1/4 c. chicken broth
• 1 c. uncooked rice
• 1 tsp. dried oregano
• 3/4 c. frozen peas
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. saffron and/or turmeric
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 medium red sweet pepper, cut into strips

1. Cook chicken strips until no longer pink.
2. Remove from pan. Add onion and garlic.
3. Cook until tender.
4. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron.
5. Bring to a boil.
6. Reduce heat, simmer covered 15 minutes.
7. Add undrained tomatoes, several peppers and frozen peas to skillet.
8. Cover and simmer about 5 minutes more until rice is tender.
9. Stir in cooked chicken.
10. Cook and stir 1 minute or more until heated through.

skinless, olive oil, onion, garlic, chicken broth, rice, oregano, frozen peas, paprika, salt, pepper, saffron andor, tomatoes, red sweet pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=524718 (may not work)