One pan chicken Paella

Okay maybe this is not authentic paella, but its quick. easy and quite yummy.

It also tastes especially good the next day, reheated.

1 ¼ LB boneless skinless chicken breasts, cut into bite size pieces

1 TBSP olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 ¼ cups chicken broth

1 cup uncooked long grain rice

1 TSP dried oregano

½ TSP paprika

¼ TSP salt

¼ TSP pepper

1/8 TSP saffron or turmeric

1 can (14.5 oz) stewed or diced tomatoes

1 medium red pepper, cut into bite size pieces

¾ cup frozen peas

In a 10 inch skillet, cook chicken, half at a time in opil.  Allow 2 to 3 minutes, or until no longer pink.  Remove chicken from skillet.

Add oil and garlic to skillet, cook until tender but not brown.

Add broth, uncooked rice, oregano, paprika, salt, peeper and saffron or turmeric.

 Bring to boil, then reduce heat.  Simmer covered for about 15 minutes. 

Add undrained tomatoes, sweet pepper and frozen beans.  Cover and simmer for about 5 minutes more or until rice is tender.  Stir in cooked chicken.  Cook about 1 more minute until chicken is heated through.

Makes 6 servings