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Chicken Paella with Sun-Dried Tomatoes

Chicken Paella with Sun-Dried Tomatoes Recipe
Prep/Cook Time: 45 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1/2 cup olive oil (If you prefer the dish less oily you can use ╝ cup olive oil)
1/2 cup chopped onion
4 cloves garlic, minced
1 cup of peppers, cut into julienne strips
2 cups rice
1 cup sun-dried tomatoes
1 cup cooked peas
4 cups hot chicken broth
2 pinches saffron (soaking in the hot broth)
Salt and pepper to taste


  1. Remove skin from chicken. In a large paella pan over high heat, heat oil and brown chicken on all sides. Once chicken is brown, move toward outer edges of paella pan (indirect heat).
  2. Add onion, garlic, and peppers to the middle of pan and sauté for 5 minutes.
  3. Add rice, sun-dried tomatoes and peas and cook for 5 more minutes.
  4. Add the hot broth (with the saffron); bring to a boil over high heat.
  5. Reduce heat and let simmer for 20 more minutes. 
  6. Let stand covered with paper towels to absorb some of the moisture, careful to not let rice dry out completely.

Note

Nutrition facts are based on removal of skin from chicken.


  • Serving Size 498g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 790

  • Total Fat 33g (0%)

  • Saturated Fat 5g (25%)

  • Trans Fat 0g

  • Cholesterol 90mg (30%)

  • Sodium 1320mg (55%)

  • Total Carbohydrate 91g (30%)

  • Dietary Fiber 6g

  • Sugars 8g

  • Protein 30g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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