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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.
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Guna Involved
Guna - tamas
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Ingredients
- 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
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Preparation
- 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
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Cooking
- 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
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Serving
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