Thursday, February 15, 2007

Chicken & Shrimp Paella

This is my favourite Paella recipe...I have made tons of modifications to it though...I usually use chicken breast strips, I use hot italian sausages instead of turkey, I use a whole medium sized can of diced tomatoes, and NO PEAS - I hate peas...ick!

Chicken & Shrimp Paella
Cooking Light

6 chicken thighs (about 1 1/2 pounds), skinned
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
1 (4-ounce) link hot turkey Italian sausage
1 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 cups uncooked Arborio or Valencia rice
1/2 cup diced plum tomato
1 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
3 cups fat-free, less-sodium chicken broth
3/4 pound large shrimp, peeled and deveined
1 cup (1-inch) diagonally cut asparagus
1/2 cup frozen green peas, thawed

Preheat oven to 400°.

Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Remove casings from sausage. Add sausage to pan; cook 1 minute, stirring to crumble. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Wrap handle of pan with foil; cover pan. Bake at 400° for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are done. Yield: 6 servings (serving size: 1 chicken thigh and about 1 cup rice mixture)

NUTRITION PER SERVINGCALORIES 433(15% from fat); FAT 7g (sat 1.6g,mono 2g,poly 2.5g); PROTEIN 34.8g; CHOLESTEROL 156mg; CALCIUM 73mg; SODIUM 787mg; FIBER 3g; IRON 3.2mg; CARBOHYDRATE 52.8g

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