Name: Chicken Paella
Prep time: 15 s
Cook time: 35 s
Total time: 50 s
Yield: 4
Cuisine: Spanish
Ingredients: 1 tablespoon vegetable oil; 4 (about 1 1/4 pounds total) bonelessskinless chicken breast halves; 1 cup (about 3 ounces) sliced fresh mushrooms; 3/4 cup long-grain white rice; 3/4 cup chopped onion; 1 clove garlicfinely chopped; 2 cups water; 2 MAGGI Chicken Flavor Bouillon Cubes; 1/2 teaspoon Italian herb seasoning; 1/8 teaspoon ground saffron or turmeric; 1 1/2 cups loose-pack frozen peas; 1/4 cup sliced roasted red bell pepper or pimiento

Make It

Step 1

Heat oil in large skillet over medium-high heat. Add chicken; cook on each side until golden brown and no longer pink in center. Remove from skillet; keep warm. Add mushrooms, rice, onion and garlic to skillet; cook, stirring occasionally, until rice is golden brown.

Step 2

Combine water and bouillon in liquid measuring cup; stir into rice mixture. Add herb seasoning and saffron. Bring to a boil; reduce heat to medium. Cover; cook for 20 to 25 minutes or until rice is tender. Stir in peas and roasted pepper. Spoon rice mixture into 4 individual casserole dishes; top each with a chicken breast.

FOR FREEZE AHEAD:

Prepare as above. Cover; freeze for up to 4 months. Preheat oven to 350° F. Bake for 1 hour or until heated through. Or, cover with plastic wrap and microwave on MEDIUM-HIGH (70%) power, rearranging once. Microwave for 8 to 10 minutes for 1 casserole and 13 to 16 minutes for 2 casseroles.