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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Spanish Chicken and Rice Recipe

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This recipe for Spanish Chicken and Rice is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless skinless chicken thighs
2 T olive oil
1 tsp. each: paprika, garlic powder, dried oregano
salt and black pepper
½ lb. cooked chorizo, sliced 1/2" thick.
1 medium onion - diced.
½ red bell pepper
1½ C short or medium grain rice
¾ tsp Turmeric
2½ C chicken broth
1 Can (14.5 oz.) diced tomatoes
¾ C frozen peas.
Directions:
Directions:
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; sauté, turning once, until well browned, about 6 minutes; remove chicken; set aside.

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

Stir in rice and turmeric 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:
Number Of Servings:
6

 

 

 

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