MI Coop Kitchen

One Skillet Spanish Chicken and Rice

Recipe by
Midwest Energy & Communications  
About 35 minutes
Prep: About 15 minutes | Cook: About 20 minutes | Servings: Serves 6


  • 6 boneless, skinless chicken thighs, excess fat removed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon each: paprika, garlic powder, and dried oregano
  • salt and black pepper
  • 1/2 pound cooked chorizo, 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 white rice
  • 3/4 teaspoon turmeric
  • 2 1/2 cups chicken broth
  • 1 can (14.5 ounces) petite-diced tomatoes
  • 3/4 cup frozen green peas


  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 we’ll browned, about 6 minutes; remove chicken; set aside.
  3. 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, about 15 minutes. Stir in peas; cover, turn off heat, wait a few minutes. Serve.
  4. Serve immediately.

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