Valencia in Eastern Spain is the home of paella. It has been one of the most important rice-producing areas in Spain since rice was introduced over 1200 years ago.
Paella was originally farmers’ and farm labourers’ food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside.
One of the great things about paella is that you can add any meat, fish, or vegetable you have on hand. Shrimp is my favorite addition to this chicken paella. Enjoy!
1 ½ lbs. Boneless Chicken Breasts
1 TBSP Olive Oil
½ Cup Onion, chopped
3 Cups Chicken Broth
1 Cup Long Grain Rice
½ tsp Paprika
¼ tsp Pepper
½ tsp Saffron threads, crushed
1-14 oz. Can Stewed Tomatoes, halved (undrained)
1 Medium Red Sweet Pepper, cut into strips
1 Cup Frozen Peas
Cut chicken into strips. Brown the chicken in olive oil until almost cooked through. Remove from skillet. Add onion to skillet and cook until softened. Add broth, uncooked rice, paprika, pepper, and saffron. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Add undrained tomatoes, sweet pepper, and peas to skillet. Simmer, covered, about 5 minutes or until rice is tender. Stir in chicken and add extra broth if mixture is too thick. Cook until chicken is cooked through and enjoy!