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).
Amount Per Serving
1cupyellow onion, sliced
2cupsmedium leek, whites only, thinly sliced
3teaspoonsfresh garlic, minced
8ouncesboneless skinless chicken breast, cut into strips 1/2-inch wide and 2 inches long
1red bell pepper, sliced
1teaspoondried tarragon leaves, to taste
2cupsreduced-sodium chicken broth or stock
1/4cupfresh Italian (flat-leaf) parsley , chopped (optional)
1lemon, cut as wedges (optional)
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.
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.
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