1 ½ lb. meaty chicken pieces (breast halves, thighs, and drumsticks) skinned
Nonstick spray coating
1 cup chopped onion
1 clove garlic, minced
1 14 ½-ounce can chicken broth
1 7 ½-ounce can tomatoes, cut up
¼ tsp. dried thyme, crushed
¼ tsp. ground saffron
1/8 to ¼ tsp. ground red pepper
1 cup long grain rice
1 medium green or sweet red pepper
½ lb. medium shrimp, peeled and de-veined
1 cup frozen peas

Rinse chicken; pat dry. Remove and discard skin.

Spray a Dutch oven with nonstick spray coating. Add onion and garlic. Cook over medium heat till onion is tender but not brown.

Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

Stir in rice. Cover and simmer for 15 minutes more or till rice is nearly tender.

Meanwhile, cut green or sweet red pepper into strips. Stir into rice with the shrimp and peas. Cover and simmer for 10 minutes more or till rice and chicken are tender and shrimp turns pink. Makes 6 servings


Nutrition information per serving:
313 Calories
30 g. protein
34 g. carbohydrate
6 g. fat
108 mg. Cholesterol
410 mg. Sodium
496 mg. potassium

Recipe is from the Better Homes and Gardens Healthy Cooking CD Cook