Paella with chicken, leeks and tarragon
Paella is a saffron-flavored rice dish. This adaptation uses brown rice, chicken and spices you already have in your cabinet.
Nutrition Facts
Serving Size: About 4 ounces chicken and 2 cups rice and vegetables
Calories: 369
Serving size
About 4 ounces chicken and 2 cups rice and vegetables
Calories
369
Monounsaturated fat
2 g
Saturated fat
1 g
Total fat
6 g
Sodium
182 mg
Cholesterol
83 mg
Dietary fiber
7 g
Protein
35 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 1 teaspoon extra-virgin olive oil
- 1 small onion, sliced
- 2 leeks (white part only), thinly sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breast, cut into strips
- 2 large tomatoes, chopped
- 1 red pepper, sliced
- 2/3 cup brown rice
- 1 teaspoon tarragon, or to taste
- 2 cups fat-free, unsalted chicken broth
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into 4 wedges
Directions
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onion, leeks, garlic and chicken. Saute until the vegetables are translucent and chicken is slightly browned, about 5 minutes.
Add the tomatoes and red pepper and continue to saute 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, divide among four individual plates. Garnish each with 1 tablespoon parsley and 1 lemon wedge.
