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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 boneless skinless chicken thighs |
2 tablespoon(s) olive oil |
1 teaspoon(s) ea of paprika, garlic powder, dried oregano |
1/2 pound(s) choppped chorizo |
1 large onion chopped |
1/2 red peppr chopped |
1 1/2 cup(s) white rice |
2 1/2 cup(s) chicken broth |
1 can(s) petite diced tomatoes |
3/4 teaspoon(s) tumeric |
3/4 cup(s) frozen peas |
Directions:
1. Toss chicken with 1 tablespoon of the oil, paprika, garlic, oregano, and a sprinkling of salt and pepper.
2. 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.
3. Add remaining oil and sausages to 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.
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