Mixed Paella

Name: Mixed Paella
Ingredients: 1-1/4 pounds boneless skinless chicken breasts, thinly sliced; 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2-1/4 cups chicken broth; 1 cup uncooked long grain rice; 1 teaspoon dried oregano; 1/2 teaspoon ground turmeric; 1/2 teaspoon paprika; 1/4 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 1 pound cooked medium shrimp, peeled and deveined; 1 can (14-1/2 ounces) diced tomatoes, undrained; 3/4 cup frozen peas, thawed; 1/2 cup sliced pimiento-stuffed olives

15 ingredients

2 steps

Ingredients

1-1/4 pounds boneless skinless chicken breasts, thinly sliced
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2-1/4 cups chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup frozen peas, thawed
1/2 cup sliced pimiento-stuffed olives

Directions

1

In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
2

Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.