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Mediterranean Chicken Paella

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Ingredients

Adjust Servings:
3 tablespoons olive oil
1 medium onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon dried chili pepper flakes (optional or to taste)
1 small red bell pepper, seeded and chopped
1 cup frozen artichoke heart, thawed (or use canned drained)
3/4 cup sliced pitted olive (use green or black)
1 (14 ounce) can chicken broth
1 cup water (or use 1 cup chicken broth with the a 14-ounce can)
1 cup uncooked long-grain white rice
1 teaspoon salt (or to taste)
1/2 teaspoon paprika
1 pinch saffron thread
black pepper
2 cups cooked chicken, chopped

Nutritional information

484.4
Calories
168 g
Calories From Fat
18.7 g
Total Fat
3.3 g
Saturated Fat
52.5 mg
Cholesterol
1207.2 mg
Sodium
51.2 g
Carbs
4.8 g
Dietary Fiber
5 g
Sugars
26.6 g
Protein
420g
Serving Size

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Mediterranean Chicken Paella

Features:
    Cuisine:

    This recipe is pretty good. But it's a bit bland. Although I don't regret trying it, it could definitely use more oomph.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Mediterranean Chicken Paella, This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste , This recipe is pretty good But it’s a bit bland Although I don’t regret trying it, it could definitely use more oomph , I made this recipe with Vigo yellow rice instead of long grain rice I did not use all of the additional spices, since that rice is already flavored It was delicious! I will make this again and can’t wait to eat the leftovers tomorrow


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    Steps

    1
    Done

    Heal Oil in a Large Skillet Over Medium Heat.

    2
    Done

    Add in Onions, Garlic, Bell Pepper and Chili Flakes (if Using) Saute For About 3 Minutes.

    3
    Done

    Add in Artichokes and Olives; Cook, Stirring For 2 Minutes.

    4
    Done

    Add in Broth and Water; Bring to a Boil.

    5
    Done

    Add in the Uncooked Rice, Salt and Paprika; Mix Well, Then Add in Saffron; Season With Black Pepper Cover and Simmer Over Medium-Low Heat For About 15 Minutes.

    6
    Done

    Add in the Cooked Chicken or Turkey and Peas; Mix to Combine; Cover and Cook For Another 5-7 Minutes, or Until the Liquid Is Absorbed and the Rice Is Tender and the Peas Are Cooked Through.

    7
    Done

    Season With More Salt and Pepper If Desired.

    8
    Done

    Remove from Heat; Let Stand For 5 Minutes, Then Fluff With a Fork.

    Avatar Of Bella Collins

    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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