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Healthier Paella with Chicken, Leeks and Tarragon

Paella is a Spanish dish that combines saffron-flavored rice, garlic, onions, peas, tomatoes, and meat or shellfish. In this version, tarragon is substituted for saffron and chicken stands in for chorizo (spicy sausage). Skill Level: Intermediate

10 min Prep
90 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 302
Protein 20.4g
Total Carbohydrates 47.0g
Dietary Fiber 6.2g
Net Carbohydrates 40.8g
Sugar 10.7g
Total Fat 4.2g
Saturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 38.8mg
Sodium 161.2mg
SmartPoints® 5.0


  • 1 teaspoon olive oil
  • 1 cup yellow onion, sliced
  • 2 cups medium leek, whites only, thinly sliced
  • 3 teaspoons fresh garlic, minced
  • 8 ounces boneless skinless chicken breast, cut into strips 1/2-inch wide and 2 inches long
  • 2 tomatoes, chopped
  • 1 red bell pepper, sliced
  • 2/3 cup brown rice
  • 1 teaspoon dried tarragon leaves, to taste
  • 2 cups reduced-sodium chicken broth or stock
  • 1 cup frozen peas
  • 1/4 cup fresh Italian (flat-leaf) parsley , chopped (optional)
  • 1 lemon, cut as wedges (optional)


  1. In a nonstick frying pan, heat the olive oil over medium heat. Add the onions, leeks, garlic and chicken strips. Sauté until the vegetables are translucent and chicken is slightly browned, about 5 minutes. Add the tomatoes and red pepper slices and continue to sauté another 5 minutes.
  2. Add rice, tarragon and broth and combine well. Bring to a boil. Reduce heat, cover and simmer about 10 minutes. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes.
  3. To serve, garnish with parsley and lemon wedge if desired.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing