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Skinny-Girl Paella

Chicken.Maximus's picture
  Broiler fryer 2 Pound
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Raw rice 1 Cup (16 tbs)
  Salami slices 2 Ounce
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Saffron 1⁄8 Teaspoon
  Canned tomatoes 1 Pound
  Water 1 1⁄2 Cup (24 tbs)
  Instant chicken broth/1 chicken bouillon cube 1 Cup (16 tbs)
  Shrimps/1 package (12 ounces) frozen deveined shelled raw shrimps 1 Pound
  Canned pimientos 4 Ounce

Pull skin from chicken pieces, if you wish.
Place chicken, meaty side down, in a single layer on rack of broiler pan.
Broil, 4 inches from heat, 10 minutes; turn; broil 10 minutes longer, or until lightly browned; set aside for further use.
Pour drippings from broiler pan into a medium-size frying pan.
Stir in onion and garlic; saute until soft; spoon into a 12-cup baking dish with rice, salami, salt, sugar, pepper, and saffron.
Combine tomatoes with water and instant chicken broth or bouillon cube in same frying pan; heat to boiling, crushing bouillon cube, if used, with a spoon.
Stir into rice mixture with shrimps.
Arrange chicken and pimientos on top; cover.
Bake in moderate oven (350°) 1 hour, or until liquid is absorbed and chicken is tender.
Garnish with parsley and serve with chopped green onions to sprinkle on top, if you wish.
Dieter's portion: 1/2 chicken breast, 5 shrimps, and 1 cup rice mixture 406 calories.

Recipe Summary

Difficulty Level: 
Side Dish

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