Paella - a Spanish Classic

PREP 20 MIN  COOK / BAKE  30 MIN  SERVES 2

2 (1/4-lb) skinless boneless chicken thighs, halved
1 small onion, chopped
1 large garlic clove, crushed through a press
3/4 tsp smoked paprika
1/4 tsp salt
3/4 cup low-sodium chicken broth
2 fresh baby artichokes, trimmed and quartered
1/4 lb fresh green beans, trimmed
1 1/3 cup shelf-stable cooked brown rice (from 8.8-oz bag)
1/3 cup roasted red bell pepper, cut into thin strips


1. Preheat oven to 425'F. Spray 2 (2- to 3-c) shallow baking dishes with nonstick spray.

2. Spray medium nonstick skillet with nonstick spray and set over medium-high heat.
Add chicken and cook until browned, about 3 minutes.
Turn chicken; sprinkle onions around chicken. Cook, stirring onions, until chicken is browned,
about 3 minutes. Stir in garlic, paprika, and salt.
Add broth and bring to boil, scraping up browned bits from bottom of skillet.
Stir in artichokes; cover and simmer 10 minutes.
Stir in green beans; cover and simmer until the vegetables are tender, 6-8 minutes.
Stir in rice and roasted peppers.

3. Divide paella between baking dishes. Bake until bubbling, 8 minutes.

PER SERVING (2 CUPS): 412 CAL, 11 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 70 MG CHOL,
494 MG SOD, 47 G CARB, 12 G FIB, 32 G PROT, 88 MG CALC
PointsPlus Value: 10


Success!! This was terrific - everyone loved it!!


We omitted the artichokes since I wasn't able to find any fresh ones at our local (small) food store - I would-of needed to make a second trip to the supermarket, which was out of the question for this evening.


This recipe is a keeper.