Skinny-Girl Paella Recipe
Ingredients
| 1 broiler-fryer (about 2 pounds) cut in serving-size pieces | ||
| Onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Salami | 6 Small | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Saffron | 1/8 Teaspoon, crushed | |
| Tomatoes | 1 Can (10oz) | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 envelope instant chicken broth OR 1 chicken bouillon cube | ||
| Shrimps | 1 pound, deveined | |
| Pimientos | 1 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.
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.
Chef
