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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
6 boneless skinless chicken thighs |
2 tablespoons olive oil, divided |
1 teaspoon paprika |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
salt |
ground pepper |
1/2 lb cooked chorizo sausage, sliced 1/2 inch thick |
1 medium-large onion, cut into medium dice |
1/2 red bell pepper, cut into medium dice |
1 1/2 cups short or medium grain rice |
3/4 teaspoon turmeric |
2 1/2 cups chicken broth |
1 (14 1/2 ounce) can petite diced tomatoes |
3/4 cup frozen peas |
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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