Chicken Paella Recipe

Ingredients

• 1 tablespoon vegetable oil
• 4 (4-ounce) boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• ¾ cup long-grain white rice
• ¾ cup chopped onion
• 1 clove garlic, finely chopped
• 2 cups water
• 2 cubes MAGGI® Chicken Bouillon Cubes
• ½ teaspoon Italian herb seasoning
• 1/8 teaspoon ground saffron or tumeric
• 1 ½ cups loose-packed frozen peas
• ¼ cup sliced roasted red bell pepper or pimiento

How to make Chicken Paella

1. HEAT oil in large skillet.
2. Add chicken; cook on each side until golden brown and no longer pink in center.
3. Remove from skillet.
4. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.
5. COMBINE water and bouillon in liquid measuring cup; stir into rice mixture.
6. Add herb seasoning and saffron.
7. Bring to a boil; reduce heat to medium.
8. Cover; cook for 20 to 25 minutes or until rice is tender.
9. Stir in peas and roasted pepper.
10. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.
11. Cover with foil; freeze for up to 4 months.
12. PREHEAT oven to 350o F.
13. BAKE for 1 hour or until heated through.
14. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once.
15. Microwave 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.
16. Sprinkle with Parmesan cheese, if desired, just before serving.

Notes