Paella with Chicken, Leeks & Tarragon - 3 Guiding Stars
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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.

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 tomatoes, chopped
  • 1 red pepper, sliced
  • ⅔ cup brown rice
  • 1 tsp. tarragon
  • 2 cups low-sodium chicken broth
  • 1 cup peas
  • ¼ cup chopped fresh parsley
  • 1 lemon, cut into 4 wedges

Directions

  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.
Nutritional analysis per serving: Calories 285; Total Fat 5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 41mg (14% DV); Sodium 110mg (5% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 5g (18% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 21g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 15% DV; Niacin 90% DV; Vitamin C 90% DV; Vitamin K 70% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/paella-with-chicken-leeks-and-tarragon/
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