Skinny-Girl Paella Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 1 broiler-fryer (about 2 pounds) cut in serving-size pieces
 Onion1 Large, chopped
 Garlic1 Clove (5gm), minced
 Rice1 Cup (16 tbs), uncooked
 Salami6 Small
 Salt2 Teaspoon
 Sugar1 Teaspoon
 Pepper1/4 Teaspoon
 Saffron1/8 Teaspoon, crushed
 Tomatoes1 Can (10oz)
 Water1 1/2 Cup (16 tbs)
 1 envelope instant chicken broth OR 1 chicken bouillon cube
 Shrimps1 pound, deveined
 Pimientos1 Can (10oz), drained

Directions

Pull skin from chicken pieces, if you wish.
Place chicken, meaty side down, in a single layer on rack of broiler pan.
Broil, 4 inches from heat, 10 minutes; turn; broil 10 minutes longer, or until lightly browned; set aside for further use.
Pour drippings from broiler pan into a medium-size frying pan.
Stir in onion and garlic; saute until soft; spoon into a 12-cup baking dish with rice, salami, salt, sugar, pepper, and saffron.
Combine tomatoes with water and instant chicken broth or bouillon cube in same frying pan; heat to boiling, crushing bouillon cube, if used, with a spoon.
Stir into rice mixture with shrimps.
Arrange chicken and pimientos on top; cover.
Bake in moderate oven (350°) 1 hour, or until liquid is absorbed and chicken is tender.
Garnish with parsley and serve with chopped green onions to sprinkle on top, if you wish.
Dieter's portion: 1/2 chicken breast, 5 shrimps, and 1 cup rice mixture 406 calories.
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