Paella Stew

Kitchen Tested
  • Yield 6 to 8 servings

This chicken and shrimp stew is low in fat and high in taste.


1 onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon minced garlic
1 (28-ounce) can no-salt-added whole tomatoes, coarsely chopped with their juice
1 (16-ounce) can fat-free chicken broth
1 whole skinless, boneless chicken breast (approximately 8 ounces), cut into cubes
2/3 cup rice
3 cups water
1/3 teaspoon paprika
1/4 teaspoon ground cumin
3/4 cup frozen peas
1 pound bay scallops, rinsed and drained
1 pound medium shrimp, peeled and deveined
1/2 cup thinly sliced green onions, green part only


  1. In a large pot coated with nonstick cooking spray, saute onion, green pepper and garlic over medium heat until tender, about 5 minutes.  Add tomatoes, broth, chicken, rice, water, paprika and cumin. Bring to a boil, then reduce heat. Cover and cook 30 minutes. Add peas, scallops, and shrimp. Cook for approximately 10 minutes, or until shrimp are done. Stir in green onions before serving.



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