Trina’s Chicken Paella is my version of the original dish. The hubs and kids really enjoyed it, even though it’s chicken and not beef…not a single thing is deep fried, and there’s no potatoes. Yes folks, it’s not even a southern dish and it was a winner at our house!! So, you know it must be good.
3-Chicken Breasts, fat trimmed & cut into 1/4 or 1/2 inch pieces
3- Teaspoons Olive Oil
1- Onion Chopped
1-Green Bell Pepper Chopped
1 1/4- Teaspoon Chicken Bouillon mix (I use Maggi Brand now courtesy of a friend. It’s SOOO much better than the original cubes. It’s in the hispanic food aisle of the grocery store and is in a yellow plastic container)
1-Cup Brown Rice
1 1/4- Cup Water
Heat 1 tsp oil in a large skillet, then brown chicken, till cooked through. Remove chicken, then put in two teaspoons oil, and cook the onion and green bell pepper until crisp tender. Mix the water & bouillon together, then pour in with the vegetables. Add the rice and chicken back into the mixture, bring to boil, then reduce heat to low, simmer covered for 25 minutes or until rice is completely tender.
This meal is very easy, and it’s great with a loaf of sour dough bread and/or your favorite salad. Happy Eating Friends!