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Paella with Chicken, Leeks & Tarragon

Three Stars Guiding Stars
  • Servings:

    4 (458 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    90 minutes


Traditional paella is made with rice, vegetables, and meat and also contains beans and saffron. This one uses peas and tarragon in place of the beans and saffron. It might be a stretch to call it paella, but it's no stretch to call it delicious.
1 tsp. olive oil
1 onion, sliced
2 leeks (whites only), thinly sliced
3 garlic cloves, minced
8 oz. boneless, skinless chicken breast, cut into strips
2 tomatoes, chopped
1 red pepper, sliced
2/3 cup brown rice
1 tsp. tarragon
2 cups fat-free, unsalted chicken broth
1 cup peas
1/4 cup chopped fresh parsley
1 lemon, cut into 4 wedges
Paella with Chicken, Leeks & Tarragon


1. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions, leeks, garlic, and chicken strips. Saute until the vegetables are translucent and chicken is slightly browned (5 minutes).
2. Add the tomatoes and red pepper slices. Continue to saute another 5 minutes.
3. Add rice, tarragon, and broth. Bring to a boil. Reduce heat, cover, and simmer about 10 minutes.
4. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender (45-60 minutes).
5. Garnish with parsley and lemon to serve.


Nutritional Facts
Servings 4 (458 g)
Base Nutrients
Calories 305 kcal (15%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (8%)
Saturated Fat 1 g (5%)
Cholesterol 41 mg (14%)
Sodium 118 mg (5%)
Total Carbohydrates 47 g (16%)
Dietary Fiber 6 g (22%)
Protein 22 g (36%)
Vitamin A n/a
Vitamin C 90 mg (100%)
Calcium 87 mg (7%)
Iron 3 mg (18%)