Chicken Paella for Two (Plus)

2 (1/4 lb.) skinless, boneless chicken thighs, cut in half
1 small onion, chopped
1 small red bell pepper, seeded and cut into thin 1/2″ long slices
1 large garlic clove, minced
3/4 t. smoked paprika (I used regular paprika)
1/2 t. salt
fresh ground pepper
3/4 cup low-sodium chicken broth
3 whole canned artichoke hearts, quartered*
1/4 lb. fresh green beans, cut into 2″ long pieces
1 (8.8 oz.) package Uncle Ben’s shelf-stable whole grain brown Ready Rice
fresh tomatoes (I like Costco’s Campari tomatoes) chopped, optional

Preheat oven to 425 degrees. Spray a shallow baking dish with nonstick spray.

Spray a nonstick skillet and saute chicken on one side until browned. Turn chicken over and sprinkle in onions and red peppers. Cook, stirring, until chicken is browned on the other side. Stir in garlic, paprika, salt and pepper. Add broth and bring to a boil. Cover and simmer about 10 minutes. Stir in green beans, cover again and cook about 6 minutes, until vegetables are tender. Stir in rice and artichokes. Place mixture into prepared baking dish and bake until bubbling, about 8 minutes.

I chopped fresh tomatoes and sprinkled them on top when I served this. I also added a pinch of cayenne to the dish as it cooked, and served it with Frank’s Hot Sauce. This recipe takes well to improvisation. If you like peas, add them. Asparagus? Use them in place of green beans. Shrimp instead of chicken? What? No chicken? It’s not possible!

Also, the original recipe called for 1 1/3 cups of the Uncle Ben’s rice, but the entire package contains 2 cups, and I wasn’t about to toss out a mere 2/3 cup rice just to keep the WW points value down. I added the whole package and had a lunch-sized portion of leftovers. Delish.

*If you use fresh baby artichokes, add them when you add the broth, as they need more time to cook.

Serves: 2 (plus aforementioned lunch-sized portion)
8 Poodles