Easy Chicken Paella
This fast take on the classic Spanish dish is a complete meal in itself. Set the table and call the family to supper.
2 tablespoons olive or vegetable oil - divided use
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 cup sliced fresh mushrooms
1 cup chopped onion
3/4 cup long-grain white rice
2 cloves garlic, finely chopped
2 cups water
2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1 teaspoon Italian herb seasoning
1/8 teaspoon ground saffron or turmeric
1 1/2 cups loose-pack frozen peas
1/2 cup sliced roasted red bell pepper or pimiento
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add remaining oil, mushrooms, onion, rice and garlic to skillet; cook, stirring occasionally, until rice is golden brown.
- Add water, bouillon, herb seasoning and saffron to rice mixture. 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. Sprinkle with cheese.
Makes 4 servings.
For Freeze Ahead: Prepare as above; do not top with cheese. Cover with foil; freeze for up to 4 months. When ready to bake, preheat oven to 350°F (175°C). Bake for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles. Sprinkle with cheese.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.