Weight Watchers Chicken, Shrimp, and Kielbasa Paella

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Weight Watchers Chicken, Shrimp, and Kielbasa Paella

Weight Watchers Chicken, Shrimp, and Kielbasa Paella

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 (¾-pound) bone-in chicken breast halves skinned and cut in half crosswise
  • ½ pound extra-large shrimp, peeled and deveined
  • ¼ pound turkey kielbasa, cut into ¼-inch-thick slices
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 (14½-ounce) can diced tomatoes, drained
  • 1¼ cups reduced-sodium chicken broth
  • ¾ cup long-grain white rice
  • 8 small pimiento-stuffed green olives, sliced
  • ½ teaspoon saffron threads, crushed
  • ? teaspoon cayenne
  • 3 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3–4 minutes on each side. Transfer the chicken to a plate. Add the shrimp to the skillet and cook until browned, 1½ minutes on each side; transfer to a separate plate. Add the kielbasa to the skillet and cook until browned, about 3 minutes on each side; transfer to the plate with the chicken.
  2. Add the onion, bell pepper, and garlic to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Add the tomatoes, broth, rice, olives, saffron, and cayenne; bring to a boil. Add the chicken and kielbasa; return to a boil. Reduce the heat and simmer, covered, about 15 minutes.
  3. Add the shrimp to the skillet and simmer, covered, until the chicken and kielbasa are cooked through and the shrimp are opaque in the center, about 7 minutes. Fluff the mixture with a fork and stir in the cilantro, if using.

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