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Paella

1 1/2 pounds chicken breasts without skin
nonstick cooking spray
1 cup chopped onion
1 clove garlic -- minced
14 1/2 ounces chicken broth
7 1/2 ounces tomatoes -- canned, cut up
1/4 teaspoon dried thyme -- crushed
1/4 teaspoon saffron
1/4 teaspoon ground red pepper
1 cup long-grain rice
1 medium sweet red pepper -- or green
1/2 pound medium shrimp -- peeled and de
1 cup frozen peas


Rinse chicken; pat dry. Spray a Dutch oven with nonstick cooking spray ground red pepper. Bring to boiling; reduce heat.

Cover and simmer for 15 minutes. Stir in rice, and cover. Simmer for 15 minutes more or until rice nearly tender. Meanwhile, cut green or sweet red pepper into strips.

Stir rice with the shrimp and peas. Cover and simmer for 10 minutes more or until rice and chicken are tender, and shrimp turns pink.


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