Skinny-Girl Paella Recipe
Ingredients
1 broiler-fryer (about 2 pounds) cut in serving-size pieces
1 large onion chopped (1 cup)
1 clove garlic minced
1 cup uncooked rice
6 small slices salami (about 2 ounces) diced
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon crushed saffron
1 can (about 1 pound) tomatoes
1 1/2 cups water
1 envelope instant chicken broth OR 1 chicken bouillon cube
1 pound fresh shrimps, shelled and deveined OR 1 package (12 ounces) frozen deveined shelled raw shrimps
1 can (4 ounces) pimientos drained and cut in large pieces
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.
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