Paella with Chicken, Leeks and Tarragon

2:43 PM, May 19, 2009   |    comments
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Ingredients:

 

1 teaspoon extra-virgin olive oil

 

1 small onion, sliced

 

2 leeks (whites only), thinly sliced

 

3 garlic cloves, minced

 

8 ounces boneless, skinless chicken breast, cut into strips 1/2 inch wide and 2 inches long

 

2 large tomatoes, chopped

 

1 red pepper, sliced

 

2/3 cup long-grain brown rice

 

1 teaspoon tarragon, or to taste

 

2 cups fat-free, unsalted chicken broth

 

1 cup frozen peas

 

1/4 cup chopped fresh parsley

 

1 lemon, cut into 4 wedges

 

Directions:

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions, leeks, garlic and chicken strips. Saute until the vegetables are translucent and chicken is slightly browned, about 5 minutes. Add the tomatoes and red pepper slices and continue to saute another 5 minutes. Add rice, tarragon and broth and combine well. Bring to a boil. Reduce heat, cover and simmer about 10 minutes. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes.

To serve, divide onto individual plates. Garnish each with 1 tablespoon parsley and 1 lemon wedge.

Serves 4

Nutritional Analysis (per serving):

  • Calories 345
  • Cholesterol 43 mg
  • Protein 22 g
  • Sodium 100 mg
  • Carbohydrate 48 g
  • Fiber 5 g
  • Total fat 7 g
  • Potassium 671 mg
  • Saturated fat 2 g
  • Calcium 88 mg
  • Monounsaturated fat 3 g

by Mayo Clinic Staff

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