Reduced-Fat Paella
Recipe from Better Homes and Gardens

This simplified version of the renown Spanish dish features chicken and shrimp. It's also lower in calories than a traditional paella.


Reduced-Fat Paella

by 2  people

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Servings: Makes 6 servings.
Prep Time: 15 mins
Total Time: 55 mins
Related Categories: Chicken and Rice, Dutch Oven, Low Calorie, Low Sodium, Rice, Seafood Paella, Shrimp

 
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Ingredients
  • 1-1/2 pounds
    meaty chicken pieces (breast halves, thighs, and drumsticks)
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  •  
    Nonstick cooking spray
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  • 1 cup
    chopped onion
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  • 1 clove
    garlic, minced
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  • 1 14-1/2-ounce can
    chicken broth
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  • 1 7-1/2-ounce can
    tomatoes, cut up
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  • 1/4 teaspoon
    dried thyme, crushed
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  • 1/4 teaspoon
    ground saffron
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  • 1/8 to 1/4 teaspoon
    ground red pepper
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  • 1 cup
    long grain rice
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  • 1 medium
    green or red sweet pepper
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  • 1 cup
    frozen peas
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  • 1/2 pound
    medium shrimp, peeled and deveined
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Directions
1.
Rinse chicken; pat dry. Remove and discard skin.
2.
Spray a Dutch oven with nonstick cooking spray. Add onion and garlic. Cook over medium heat until onion is tender but not brown.
3.
Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
4.
Stir in rice. Cover and simmer for 15 minutes more or until rice is nearly tender.
5.
Meanwhile, cut green or sweet red pepper into strips. Stir into rice with the shrimp and peas. Cover and simmer for 10 minutes more or until rice and chicken are tender and shrimp turns pink. Makes 6 servings.
Nutrition information
Per serving: Calories 313, Total Fat 6 g, Cholesterol 108 mg, Sodium 410 mg, Carbohydrate 34 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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