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Spanish Chicken and Rice Recipe

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This recipe for Spanish Chicken and Rice, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kris Guccione


6 Boneless skinless chicken thighs
2 T Olive Oil
1 tsp. each: paprika, garlic powder, dried oregano
Salt and Black Pepper
1/2 lb Cooked chorizo, sliced 1/2" thick.
1 Medium onion - diced.
1/2 Red Bell Pepper
1 1/2C Short or medium grain rice
3/4 tsp Tumeric
2 1/2C Chicken Broth
1 Can (14.5 oz) diced tomatoes
3/4C Frozen peas.

Toss chicken with 1 T of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.

Heat a large heavy bottomed deep skillet over medium-high heat. Add chicken;saute, turning once, until well browned, about 6 minutes; remove chicken; set aside.

Add remaining oila nd sausages to the skillet; cook until browned, 2-3 minutes. Add onions and peppers; cook until tender, about 4 minutes.

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 liquid has absorbed and rice is tender, 15 minutes. Stir in peas; cover, turn off heat, wait a few minutes. Serve.

Number Of Servings:
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