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Mixed Paella

Packed with chicken, shrimp, rice, tomatoes, peas and stuffed olives, this vibrant meal is quick and filling. It will take the chill off any cooler evenings.—Libby Walp, Chicago
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2-1/4 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup frozen peas, thawed
  • 1/2 cup sliced pimiento-stuffed olives

Directions

  • In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
  • Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

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