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Chicken >> Chicken Paella
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Chicken >> Chicken Paella


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
Heat Oil In Large Skillet.
Add Chicken; Cook On Each Side Until Golden Brown And No Longer Pink In Center.
Remove From Skillet.
Add Mushrooms, Rice, Onion And Garlic To Skillet; Cook, Stirring Occasionally, Until Rice Is Golden Brown.
Combine Water And Bouillon In Liquid Measuring Cup; Stir Into Rice Mixture.
Add Herb Seasoning And Saffron.
Bring To A Boil; Reduce Heat To Medium.
Cover; Cook For 20 To 25 Minutes Or Until Rice Is Tender.
Stir In Peas And Roasted Pepper.
Spoon Rice Mixture Into 4 Individual Casserole Dishes; Top Each With A Chicken Breast.
Cover With Foil; Freeze For Up To 4 Months.
Preheat Oven To 350o F.
Bake For 1 Hour Or Until Heated Through.
Or, Cover With Plastic Wrap And Microwave On Medium-high (70%) Power, Rearranging Once.
Microwave 8 To 10 Minutes For 1 Casserole And 13 To 16 Minutes For 2 Casseroles.
Sprinkle With Parmesan Cheese, If Desired, Just Before Serving.

Makes 4 Servings. You can serve with your family and friends.
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