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There's no need to sweat it out in the kitchen (or gym) to enjoy this Spanish classic that's low in calories and made in a slow cooker.
1 lb chicken thigh meat
2 <span class="measurestring" title="medium whole (2-3/5" dia)">medium whole</span> tomatoes, chopped
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> bell pepper, chopped
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> chicken broth
3 cloves garlic, chopped
1 tsp leaves dried oregano
1 tsp ground turmeric
1/3 cup frozen green peas
2 cups cooked white rice
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.
Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
Note: yields about 1 1/2 cups per serving, including 1 chicken thigh per serving.
in 1 serving of Chicken Paella.
, 46% carbs, 38% protein.
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