Skillet Chicken Paella Recipes
CHICKEN PAELLA
This is a very wonderful and tasty chicken and rice dish, everything is cooked in one skillet, so it is quite easy to make.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
- Season the chicken with salt and pepper on all sides.
- Add the chicken, and brown on all sides.
- Remove chicken; set aside.
- Add in the onion and garlic, saute until translucent.
- Stir in the rice, cook for 1 minute.
- Add in tomatoes, chicken broth, capers and the cayenne pepper.
- Press chicken pieces down into the liquid.
- Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
- Cook until the rice is tender (about 30-40 minutes).
- Top with olives and peas; stir very gently.
- Arrange the pepper strips on top of the paella.
- Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
SKILLET CHICKEN PAELLA
Quick dinner, with a suggestion of traditional paella flavors. Source: Orlando Sentinel, 198? Or 1990 -something
Provided by Nadacook
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken, pat dry with paper towel. Cut into strips. In 10-12 inch skillet, cook chicken strips one half at a time for 2-3 minutes, or until no longer pink. Remove chicken from skillet.
- Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat.
- Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric. Return skillet to heat, and bring to boiling. Reduce heat, cover, and simmer for 15 minutes.
- Add undrained tomatoes, pepper strips and frozen peas to skillet. Cover and simmer another 5 minutes, or until rice is tender. Stir in chicken and for another minute or two.
MEDITERRANEAN CHICKEN PAELLA
This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too. For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste.
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heal oil in a large skillet over medium heat.
- Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
- Add in artichokes and olives; cook, stirring for 2 minutes.
- Add in broth and water; bring to a boil.
- Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
- Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
- Season with more salt and pepper if desired.
- Remove from heat; let stand for 5 minutes, then fluff with a fork.
Nutrition Facts : Calories 484.4, Fat 18.7, SaturatedFat 3.3, Cholesterol 52.5, Sodium 1207.2, Carbohydrate 51.2, Fiber 4.8, Sugar 5, Protein 26.6
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