Skillet Chicken Paella


1 1⁄4 lbs boneless skinless chicken breasts

1 tablespoon olive oil or 1 tablespoon cooking oil

1 medium onion, chopped

2 garlic cloves, minced

2 1⁄4 cups chicken broth

1 cup long-grain rice

1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano

1⁄2 teaspoon paprika

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

1⁄8 teaspoon powdered saffron or 1⁄8 teaspoon ground turmeric

1 (14 1/2 ounce) can stewed tomatoes, chopped

1 medium sweet red pepper, pretty, but (optional)

3⁄4 cup frozen peas


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.

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