MIXED PAELLA

Packed with chicken, shrimp, rice, veggies and olives, this meal is quick and satisfying. It will take the chill off any cool evening.

—ELIZABETH GODECKE CHICAGO, IL

PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 6 SERVINGS

1 1/4 pounds boneless skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 1/4 cups chicken broth

1 cup uncooked long grain rice

1 teaspoon dried oregano

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1 pound cooked medium shrimp, peeled and deveined

1 can (14 1/2 ounces) diced tomatoes, undrained

3/4 cup frozen peas, thawed

1/2 cup sliced pimiento-stuffed olives

1. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same skillet, saute onion until tender. Add the garlic; cook 1 minute longer. Stir in the broth, rice and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.

2. Stir in the shrimp, tomatoes, peas, olives and chicken; cover and cook for 3-4 minutes or until heated through.

image 5 STAR TIP

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce the heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking—the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately.