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Spanish Chicken and Rice




6 boneless, skinless chicken thighs

2 tbl olive oil, divided

1 tea Sweet Spanish Paprika

1 tea Garlic Powder

1 tea Greek Oregano

Salt and Ground Black Pepper

½ lb. cooked chorizo, sliced ½ in.

1 medium-large onion, diced

½ red bell pepper, diced

1 ½ c. short grain white rice

¾ tea Turmeric

2 ½ c. chicken broth

1 can (14.5oz) petite diced tomatoes

¾ c. frozen peas


Toss chicken with 1 tbl of the oil, paprika, garlic, oregano, and a sprinkle of salt and pepper. Heat a deep skillet over medium high heat.  Add chicken and sauté, turning once until well browned about 6 minutes.  Remove the chicken and set aside. Add remaining oil and sausage to the skillet.  Cook until browned, 2 to 3 minutes.  Add onions and peppers and cook about 4 minutes or until tender.  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, and cover a few more minutes.  Serve.

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