Healthy Paella Valenciana
|Broiler fryer chicken||3 Pound, cut up|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion slices||8 (1/8 Inch Thick)|
|Tomatoes||4 Medium, cut up|
|Uncooked regular rice||1 1⁄2 Cup (24 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Cayenne red pepper||1⁄4 Teaspoon|
|Cleaned shrimp||2 Cup (32 tbs)|
|Fish fillets||1 Pound, cubed (Haddock Or Pike)|
|Canned lobster||5 Ounce, drained and broken apart|
|Frozen green peas||10 Ounce, broken (1 Package)|
|Canned artichoke hearts||15 Ounce, drained (1 Can)|
|Sliced pimiento||4 Ounce, drained (1 Jar)|
Wash chicken pieces and pat dry.
In Dutch oven or heavy kettle, brown chicken in oil; remove chicken.
Pour off fat.
Add onion and tomatoes; cook and stir 5 minutes or until onion is tender.
Stir in rice, broth and next 5 seasonings.
Cover tightly; simmer 20 minutes.
Gently stir in shrimp, fish, lobster and peas.
Cover; simmer 15 minutes longer.
Carefully stir in artichoke hearts and pimiento; heat through.
If desired, garnish with parsley.