Spanish Chicken and Rice

“I found this recipe in my Sunday paper. It came from USA weekend, 5/15/11. I have yet to try it. Putting it here for safe keeping.”
READY IN:
45mins
SERVES:
6
YIELD:
1 skillet
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss chicken with 1 Tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.
  2. Heat a large heavy-bottomed deep skillet over medium-high heat.
  3. Add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside.
  4. Add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes.
  5. Add onions and peppers and cook unitl tender, about 4 minutes.
  6. Stir in rice and tumeric to coat with oil.
  7. Add broth, tomatoes and chicken; bring to a simmer over medium-high heat.
  8. Reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes.
  9. Stir in peas; cover, turn off heat, wait a few minutes.
  10. Serve.

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