Paella Criolla

Name: Paella Criolla
Prep time: 15 min
Cook time: 50 min
Yield: 6
Ingredients: 3/4 lb. boneless, skinless chicken breast halves, cut into bite-size pieces; 6 tsp. Knorr® Granulated Tomato with Chicken Bouillon, divided; 3 tbsp. vegetable oil, divided; 3/4 lb. uncooked medium shrimp, peeled and deveined; 2 small red and/or green bell peppers, chopped; 1 small yellow squash or zucchini, chopped; 6 ounces chorizo sausage, chopped; 1 small onion, chopped; 1 tbsp. chipotle peppers in adobo sauce; 1 cup regular rice or converted rice; 2 clove garlic, finely chopped; 2 cups water; 1 box (10 oz.) frozen whole cut okra, thawed and halved diagonally (about 2-1/2 cups)

Preparation Time15 mins Cooking Time50 mins Makes 6 servings

Cook up Knorr’s delicious Paella Criolla made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information

Calories

440 (6 serving)

Total Fat

21g (6 serving)

Saturated Fat

5g (6 serving)

Cholesterol

135mg (6 serving)

Sodium

1660mg (6 serving)

Total Carbs

33g (6 serving)

Dietary Fiber

2g (6 serving)

Sugars

4g (6 serving)

Protein

30g (6 serving)

Ingredients List

3/4 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
6 tsp. Knorr® Granulated Tomato with Chicken Bouillon, divided
3 tbsp. vegetable oil, divided
3/4 lb. uncooked medium shrimp, peeled and deveined
2 small red and/or green bell peppers, chopped
1 small yellow squash or zucchini, chopped
6 ounces chorizo sausage, chopped
1 small onion, chopped
1 tbsp. chipotle peppers in adobo sauce
1 cup regular rice or converted rice
2 clove garlic, finely chopped
2 cups water
1 box (10 oz.) frozen whole cut okra, thawed and halved diagonally (about 2-1/2 cups)

Directions

1. Season chicken with 1 teaspoon Knorr® Tomato Bouillon with Chicken flavor.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet, over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until golden. Remove chicken and set aside. Season shrimp with 1 tablespoon Bouillon. Add shrimp to same skillet and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Remove shrimp and set aside.

3. Heat 1 tablespoon oil in same skillet and cook red peppers, squash, and 1 teaspoon Bouillon, stirring occasionally, 6 minutes or until golden. Remove vegetables and set aside.

4. Heat remaining 1 tablespoon oil in same skillet and cook chorizo, onion and chipotle over medium heat, stirring occasionally, 4 minutes or until golden. Add rice and cook, stirring frequently, 2 minutes or until rice is golden. Add garlic and cook, stirring frequently, 1 minute. Add water and remaining 1 teaspoon Bouillon. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered, stirring occasionally, 15 minutes. Stir in okra and bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until rice is tender. Return chicken, shrimp and vegetables to skillet and heat through.