Skillet Chicken Paella

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

1. Rinse chicken; pat dry with paper towels.
2. In a 10-inch skillet, cook chicken strips, half at a time, in hot oil for 2 to 3 minutes or until no longer pink.
3. Remove chicken from skillet. Add onion and garlic to skillet; cook until tender but not brown. Remove skillet from heat.
4. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric.
5. Bring to boiling. Reduce heat.
6. Simmer, covered, about 15 minutes.
7. Add undrained tomatoes, sweet pepper and frozen peas to skillet.
8. Cover and simmer about 5 minutes more or until rice is tender.
9. Stir in cooked chicken.
10. Cook and stir about 1 minute more or until heated through.
11. Makes 6 main dish servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186460 (may not work)