Recipes from Pilgrim's Kitchen

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Island Chicken Paella

National Chicken Council

Ingredients: 2 pounds bone-in, skinless chicken drumsticks and thighs 2 teaspoons extra-virgin olive oil 1 medium onion, sliced into thin wedges 4 cloves garlic, chopped 1 cup long-grain rice 1 14.5-ounce can diced tomatoes 1-1/2 14-ounce cans chicken broth + 1/4 cup water 2 tablespoons capers 1/4 teaspoon cayenne pepper 12 Spanish olives (green with pimento), sliced 1/2 cup frozen peas, thawed 1/2 7-ounce jar roasted peppers or 1 large roasted red pepper, cut into strips Directions: In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside. Add onion and garlic, sauteing until translucent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes. Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls. Serves 4.

Serves: 4 Serving Size: Calories per Serving: 678 % Daily Value*       Total Fat 28.9 g 44%         Saturated Fat 1.8 g 9%       Cholesterol 188 mg 63%       Sodium 1,736 mg 72%       Potassium 124 g      Calcium 41 g      Total Carbs 51 g 17%         Dietary Fiber 4 g 16%         Sugars 6 g      Protein 50 g      Sugar Alcohols 0 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.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com