Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        chicken breast -- cut into 1" pieces
   1      tablespoon    extra virgin olive oil
   1      medium        onion -- chopped
   1      clove         garlic -- minced
   2 1/4  cups          chicken broth fat free
   1      cup           parboiled rice
   1      teaspoon      oregano -- dried, crushed
     1/2  teaspoon      paprika
     1/4  teaspoon      salt -- optional
     1/4  teaspoon      pepper
     1/8  teaspoon      saffron -- ground, or turmeric
   1 3/4  cups          tomatoes -- stewed
   1      medium        sweet red pepper -- cut in strips
     3/4  cup           frozen peas

Preparation:

Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips, HALF at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook till tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper which has been cut into strips and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Makes 6 main-dish servings.