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Spanish Chicken & Rice



·         6 Boneless, skinless chicken thighs

·         2 tbs olive oil, divided

·         1tsp each, paprika, garlic powder, dried oregano

·         Salt and ground black pepper to taste

·         ½ lb fresh Chorizo, cooked, sliced ½ inch thick

·         1 medium-large onion, diced medium

·         ½ red bell pepper, medium dice

·         1 ½ short to medium grain white rice

·         ¾ tsp turmeric

·         2 ½ cups chicken broth

·         1 (14.5 oz) can diced tomatoes

·         ¾ cup frozen peas





                Toss chicken with 1 tbs. oil, paprika, garlic, oregano, and a sprinkling of salt and pepper.  Heat a large, heavy bottomed skillet over medium-high meat.  Add chicken: sauté, turning once, until well browned, about 6 minutes; remove chicken, set aside.

                Add remaining oil and sausages to skillet, cook until browned, 2-3 minutes.  Add onions and peppers, cook until tender, about 5 minutes.  Stir in rice and turmeric to coat with oil.  Add broth tomatoes and chicken; bring to a simmer over a medium-high heat.  Reduce to low, cover and cook until liquid has absorbed and rice is tender, about 15 minutes.  Stir in peas, cover, and turn off heat.  Wait 6 minutes and serve.  (6 servings)



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