Skillet Chicken Paella - cooking recipe

Ingredients

1 1/4 lb. skinless chicken breasts, cut into bite size strips
1 Tbsp. cooking oil
1 medium onion, chopped
2 1/4 c. chicken broth
1 c. uncooked rice
1 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can stewed tomatoes
1 medium red pepper
3/4 c. frozen peas

Preparation

Rinse chicken; pat dry.
In a 10-inch skillet, cook chicken strips in hot oil for 2 or 3 minutes.
Remove chicken from skillet.
Add onion and garlic to skillet; cook until tender, but not brown.
Remove skillet from heat.
Add broth, uncooked rice, oregano, paprika, salt and pepper.
Bring to boiling.
Reduce heat.
Simmer, covered, about 15 minutes.
Add undrained tomatoes, sweet peppers and frozen peas to skillet.
Cover and simmer about 5 minutes.
Stir in cooked chicken.
Cook and stir 1 minute more or until heated through.