Share







Pin It

Recently Viewed

Description 

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

 

 

Directions:

 

                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)

 

Reviews

Be the first to submit a review on this product!
Review and Rate this Item

Other Items In This Category

Zuppa Toscana
Click to see price
Stuffed Sausage Cups
Click to see price
Currywurst sauce
Click to see price