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SOUTH BEACH CHICKEN PAELLA

The South Beach Diet Quick & Easy Cookbook
by Arthur Agatston, MD

Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is one of the few recipes that takes a little bit longer to cook than most of the others in this book; it's a great dish to serve for company.

Makes 4 (1½ cup) servings
Prep Time: 10 minutes
Cook Time: 35 minutes

• 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• ½ cup whole-grain, quick-cooking brown rice
• ¾ cup roasted red bell peppers (from a jar), drained and thinly sliced
• 2 cups lower-sodium chicken broth
• ¼ teaspoon powdered saffron
• 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper


Season chicken with salt and pepper.
Heat oil in a large, straight-sided skillet over medium-high heat.
Add chicken and onion; cook, stirring often, until onion is softened, about 5 minutes.

Stir in rice.
Add red peppers, broth, and saffron; bring to a boil.
Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes.

If paella has excess moisture, cook uncovered for 3 to 5 minutes.
Stir in parsley, season to taste with salt and pepper, and serve.


Nutrition at a Glace
Per serving: 360 calories, 7 g fat, 1.5 g saturated fat, 45 g protein, 26 g carbohydrate, 1 g dietary fiber, 440 mg sodium