Skinny Girl Paella Recipe
I am sure you will not have a better recipe to compare with this Skinny Girl Paella recipe? Skinny Girl Paella goes perfectly as Main Dish. The Skinny Girl Paella is made with Chicken which is easily available at any grocery store. Go ahead and get hooked! Now what did you think? I meant to this Skinny Girl Paella recipe.
Ingredients
1 broiler fryer cut in serving size pieces
1 large onion, chopped
1 clove garlic, minced
1 cup uncooked rice
6 small slices salami diced
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon crushed saffron
1 can 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 frozen deveined shelled raw shrimps
1 can 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.
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 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.
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 breast, 5 shrimps, and 1 cup rice mixture—406 calories.
