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PAELLA

Free fast weight loss recipes, protein diets, weight charts, free gifts and much more!

1          pound boneless chicken breasts, skinned
1          pound long-grain brown rice
4          large tomatoes, peeled and chopped
1          medium red bell pepper, seeded and chopped
1          medium green bell pepper, seeded and chopped
1          16 ounce package frozen green peas
1          10 ounce can artichoke hearts, drained
1          sprigs fresh parsley
3          bay leaf
1          sprig marjoram
1          tablespoon extra virgin olive oil
2          teaspoon salt
1/2       teaspoon pepper
1/2       teaspoon saffron
1/2       pound mushrooms, sliced
1/2       cup chicken bouillon

Cut the chicken breast into bite size pieces and place in a medium saucepan. Cover with half of the chicken bouillon and the water and simmer gently for 10-15 minutes or until tender. Remove the chicken and keep covered in a warm place. Retain the broth. Heat the olive oil in a large non-stick skillet or paella dish. Sauté the garlic and onions for 3-4 minutes until transparent. Stir in the rice and the rest of the chicken broth, salt, pepper and saffron. Bring to a boil, stirring constantly. Reduce the heat, cover the pan and simmer for 30 minutes. Add the broth and set aside from cooking the chicken if needed to keep the mixture moist. Remove the bay leaf. Add the chicken pieces and frozen peas and cook for another 5 minutes over low heat. Add the artichoke hearts and other optional extras at this stage. Continue to heat through for 3-4 minutes. Serve in a paella dish (a large flat dish or copper pan) and garnish with strips of peppers and springs of parsley.

Notes: Excellent source of Vitamin C, A, B6, B1, B2, Folacin, Niacin, Calcium, Iron and Zinc.
Optional extras: 1 dozen mussels, 1/2 cup prawns, 1/2 cup of lobster and/or 4 ounces of chorizo (paprika sausage)

Serves 6
Prep Time: 1:15
Total Calories 444
Protein 23g
Carbohydrate 70g
Fat 8g
Cholesterol 36mg
Dietary Fiber 6g
%Calories from Fat 16%

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