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South Beach Chicken Paella recipe

Source: This delicious recipe is from thebook The South Beach Diet Quick & Easy Cookbook by ArthurAgatston, MD

Saffron makes this simple one-pan classica real treat, lending brilliant color and pungent flavor. Thisis one of the few recipes that takes a little bit longer to cookthan most of the others in this book; it’s a great dish to servefor company.

Recipe: South Beach ChickenPaella

1 1/2 pounds boneless, skinless chickenbreasts, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup whole-grain, quick-cooking brown rice (page 10)
3/4 cup roasted red bell peppers (from a jar), drained and thinlysliced
2 cups lower-sodium chicken broth
1/4 teaspoon powdered saffron
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

  • Season chicken with salt and pepper. Heatoil in a large, straight-sided skillet over medium-high heat.Add chicken and onion; cook, stirring often, until onion is softened,about 5 minutes.
  • Stir in rice. Add red peppers, broth,and saffron; bring to a boil. Cover, reduce heat, and simmer,stirring occasionally, until most of the liquid is absorbed,about 30 minutes. If paella has excess moisture, cook uncoveredfor 3 to 5 minutes. Stir in parsley, season to taste with saltand pepper, and serve.

    Makes 4 (1 1/2 cups) servings. Prep Time:10 minutes Cook Time: 35 minutes.

    Nutrition at a Glance: Per serving: 360calories, 7 g fat, 1.5 g saturated fat, 45 g protein, 26 g carbohydrate,1 g dietary fiber, 440 mg sodium

    Source: This recipe is from the book TheSouth Beach Diet Quick & Easy Cookbook by Arthur Agatston,MD
    Published by Rodale; October 2005;$27.95US/$37.95CAN; 1-59486-292-3
    Copyright © 2005 Arthur Agatston, MD

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