Spanish Chicken and Rice
 
 
by:
Serves: 6
Ingredients
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 teaspoon each: paprika, garlic powder, dried oregano
  • Salt and ground black pepper
  • ½ pound cooked chorizo, sliced ½-inch thick
  • 1 medium-large onion, cut into medium dice
  • ½ red bell pepper, cut into medium dice
  • 1½ cups short-or medium-grain white rice
  • ¾ teaspoon turmeric
  • 2½ cups chicken broth
  • 1 can (14.5 ounces) petite-diced tomatoes
  • ¾ cup frozen peas
Instructions
  1. Toss chicken with 1 tablespoon of the oil, paprika, oregano, garlic, and a generous sprinkling of salt and pepper.
  2. Heat a large heavy-bottomed deep skillet pan over medium-high heat. Add chicken; sauté, turning once, until well browned about 6 minutes; set aside.
  3. Add remaining tablespoon of oil and the sausages; cook until browned, 2 to 3 minutes. Add onions and peppers; cook until tender, about 4 minutes longer. Stir in rice and tumeric to coat with oil. Add broth, tomatoes and chicken; bring to a simmer over medium-high heat. Reduce heat to low; cover and cook until most of the liquid has absorbed, 15 minutes. Stir in peas; cover and turn off heat a few minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/spanish-chicken-and-rice/