Mixed Paella

• 1-1/4 pounds boneless skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2-1/4 cups chicken broth
• 1 cup uncooked long grain rice
• 1 teaspoon dried oregano
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1 pound cooked medium shrimp, peeled and deveined
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3/4 cup frozen peas, thawed
• 1/2 cup sliced pimiento-stuffed olives

1. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
2. Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

chicken breasts, olive oil, onion, garlic, chicken broth, long grain rice, oregano, ground turmeric, paprika, salt, pepper, shrimp, tomatoes, frozen peas, olives

Taken from www.tasteofhome.com/recipes/mixed-paella/ (may not work)