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Paella with Chicken, Leeks & Tarragon
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
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Paella with Chicken, Leeks & Tarragon

Paella with Chicken, Leeks & Tarragon

Paella with Chicken, Leeks & Tarragon
Three Stars Guiding Stars
  • Servings:4 (458 g)
  • Prep Time:30 minutes
  • Cook Time:90 minutes
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.