Paella with Chicken, Leeks & Tarragon
Traditional paella is made with rice, vegetables, and meat and also contains beans and saffron. This one uses peas and tarragon in place of the beans and saffron. It might be a stretch to call it paella, but it's no stretch to call it delicious.
Nutrition
Calories: 305.3 kcalCarbohydrates: 46.5 gProtein: 21.8 gFat: 5 gSaturated Fat: 1 gCholesterol: 41.4 mgSodium: 118 mgPotassium: 877.7 mgFiber: 5.58 gSugar: 8.2 gCalcium: 86.7 mgIron: 3.2 mg
Ingredients
- 1 tsp. olive oil
- 1 onion sliced
- 2 leeks whites only, thinly sliced
- 3 garlic cloves minced
- 8 oz. boneless skinless chicken breast, cut into strips
- 2 to matoes chopped
- 1 red pepper sliced
- ⅔ cup brown rice
- 1 tsp. tarragon
- 2 cups fat-free unsalted chicken broth
- 1 cup peas
- ¼ cup chopped fresh parsley
- 1 lemon cut into 4 wedges
Instructions
- 1. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions, leeks, garlic, and chicken strips. Sauté until the vegetables are translucent and chicken is slightly browned (5 minutes).
- 2. Add the tomatoes and red pepper slices. Continue to sauté another 5 minutes.
- 3. Add rice, tarragon, and broth. Bring to a boil. Reduce heat, cover, and simmer about 10 minutes.
- 4. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender (45-60 minutes).
- 5. Garnish with parsley and lemon to serve.