Skillet Chicken Paella Food

CHICKEN PAELLA

Steps:

• In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
• Season the chicken with salt and pepper on all sides.
• Add the chicken, and brown on all sides.
• Remove chicken; set aside.
• Add in the onion and garlic, saute until translucent.
• Stir in the rice, cook for 1 minute.
• Add in tomatoes, chicken broth, capers and the cayenne pepper.
• Press chicken pieces down into the liquid.
• Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
• Cook until the rice is tender (about 30-40 minutes).
• Top with olives and peas; stir very gently.
• Arrange the pepper strips on top of the paella.
• Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

SKILLET CHICKEN PAELLA

Steps:

• Rinse chicken, pat dry with paper towel. Cut into strips. In 10-12 inch skillet, cook chicken strips one half at a time for 2-3 minutes, or until no longer pink. Remove chicken from skillet.
• Add onion and garlic to skillet and cook until tender, but not brown. Remove skillet from heat.
• Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric. Return skillet to heat, and bring to boiling. Reduce heat, cover, and simmer for 15 minutes.
• Add undrained tomatoes, pepper strips and frozen peas to skillet. Cover and simmer another 5 minutes, or until rice is tender. Stir in chicken and for another minute or two.

GRECIAN CHICKEN

Steps:

• In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm., In same skillet, heat remaining oil; add the next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)

Steps:

• Heat 3 tbsp oil in large skillet on medium high heat.
• Add chicken pieces and fry 3 to 4 minutes per side until golden.
• Remove from skillet and season with salt and pepper.
• Add onions and peppers to skillet.
• Sauté 2 minutes.
• Stir in garlic, paprika and thyme.
• Sauté 1 minute and add shrimp.
• Sauté until shrimp turn pink.
• Add 1 Tbsp oil if needed.
• Sprinkle rice into pan.
• Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
• Stir in tomatoes.
• Season well.
• Combine stock and saffron and stir into rice mixture.
• Bring to boil.
• Boil for about 2 minutes, reduce heat to medium.
• Return chicken and push down into rice.
• Cook uncovered for 15 minutes.
• Stock should be bubbling.
• Stir rice around and add shrimp, lima beans, red peppers and clams.
• Cook for 10 minutes longer.
• Remove from heat and cover for 10 minutes.
• To serve, sprinkle with parsley and garnish with lemon wedges and green onions.

QUICK CHICKEN PAELLA

Steps:

• In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
• Remove and set aside.
• Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
• Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
• Add the tomatoes, rice and stock and bring to a boil.
• Return the chicken to the skillet.
• Reduce the heat, cover and simmer for 25 minutes or until the juices run clear when the chicken is pierced and the rice is almost tender.
• Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.

MEDITERRANEAN CHICKEN PAELLA

Steps:

• Heal oil in a large skillet over medium heat.
• Add in onions, garlic, bell pepper and chili flakes (if using) saute for about 3 minutes.
• Add in artichokes and olives; cook, stirring for 2 minutes.
• Add in broth and water; bring to a boil.
• Add in the uncooked rice, salt and paprika; mix well, then add in saffron; season with black pepper cover and simmer over medium-low heat for about 15 minutes.
• Add in the cooked chicken or turkey and peas; mix to combine; cover and cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender and the peas are cooked through.
• Season with more salt and pepper if desired.
• Remove from heat; let stand for 5 minutes, then fluff with a fork.