CHICKEN PAELLA

12-14 servings

Ingredients:

1 ½ pounds, boneless, skinless chicken breasts cut into small cubes

1 tablespoon + 1 teaspoon olive oil

2 cups uncooked rice

¼ teaspoon garlic powder

½ teaspoon paprika

¼ teaspoon turmeric

½ teaspoon salt

¼ teaspoon black pepper

4 ¼ cups low salt, fat free chicken broth

Parsley or cilantro for garnish

Procedure:

1. Heat a large pot or deep skillet (preferably non-stick with a tight fitting lid), for about a minute on high.

2. Warm 1 tablespoon of the oil in the pot and sauté chicken until just cooked through. Transfer chicken to a bowl or plate, and set aside.

3. Warm the remaining 1 teaspoon of oil in the pot and sauté the rice for 1-2 minutes.

4. Mix in garlic powder, paprika, turmeric, salt, pepper to coat the rice.

5. Add the broth and chicken to the rice.

6. Bring to a boil, mix once, then cover with a lid and put on low heat. Simmer for 20 minutes.

7. Sprinkle with finely torn parsley or cilantro, and serve.