Photo courtesy of Kami Stafford
Chicken Paella
Beginning in 2010, I am trying to make my cooking low in cholesterol, along with the other dietary concerns I have mentioned on this site. This recipe is an adaptation of the recipe Paella with chicken, leeks and tarragon found on the Mayo Clinic's Heart-healthy recipes, a site which I highly recommend for their recipe suggestions. I adapted it with the addition of spices used in Spanish chorizo, eliminating the leeks, parsley, and lemon, and returning the saffron to the recipe.
Guna Involved
Guna - tamas
  • 1 - 8 oz boneless, skinless chicken breast
  • 2 medium onions
  • 1 bell pepper
  • 1 - 15 oz can diced tomatoes
  • 2/3 cup brown rice
  • 1 pinch saffron
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon minced garlic
  • 2 tablespoons paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano
  • 1/2 teaspoon hot sauce
  • Salt to taste
  • 2 cups fat-free chicken broth
  • 1 cup frozen peas
  • 1 teaspoon extra virgin olive oil

  • Slice chicken breast into stips, about 1/2 inch wide and 2 inches long
  • Slice and quarter onions, or chop very coursely
  • Wash and seed bell pepper, and cut into slices
  • Heat olive oil in heavy skillet over medium heat
  • When hot, add chicken strips, garlic, and onions
  • Cook, stirring frequently, for about 10 minutes, until chicken is turning white, onions are transparent, and both are browning slightly
  • Add broth, rice, spices, tomatoes, and peppers
  • Bring to boil, stirring frequently
  • Reduce heat, cover, and simmer about 20 minutes
  • Add peas
  • Simmer about 40 minutes more, stirring occasionally and adding water if necessary
Yield: 2 hearty servings
  • Serve in bowls
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