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Originally posted on [livejournal.com profile] meanieshrinks's journal on July 23, 2003.

Grabbed from weightwatchers.com.

CHICKEN PAELLA
POINTS? | 7
Servings | 4
Preparation Time | 15 min
Cooking Time | 315 min
Level of Difficulty | Easy

Ingredients:
1 pound Tyson Boneless Skinless Chicken Thighs, or similar product (four 4 oz thighs)
2 medium tomato(es), chopped
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
1/2 cup chicken broth
3 medium garlic clove(s), chopped
1 tsp dried oregano
1 tsp ground turmeric
1/3 cup frozen green peas
2 cup cooked white rice

Instructions
1. Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours.

2. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).

-----8<-----

Natalie's Notes:
* I substituted thin-sliced chicken breasts for the thighs. (I don't like dark poultry meat.)
* I used 3 plum tomatoes instead of 2 medium tomatoes. I like the way plum tomatoes cook up better than the way vine-ripened or most other tomatoes cook up.
* My bell pepper of choice is orange. It made for a pretty dish.
* Instead of just "chicken broth", I used College Inn reduced-fat/reduced-sodium chicken broth.

NONE of my substitutions changed the number of points per serving. Yay!
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