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Picadillo Chicken Paella
Picadillo Chicken Paella
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Prep Time:
15 minutes
Total Time:
1 hour 20 minutes
Create a flavorful Hispanic-style one-pot chicken dinner.
Ingredients:
  • 1 cup uncooked regular long-grain white rice
  • 1/2 lb smoked chorizo sausage, sliced
  • 1/4 cup raisins
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 teaspoon ground turmeric
  • 4 chicken legs, skin removed if desired
  • 4 chicken thighs, skin removed if desired
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon paprika
  • 1 cup frozen sweet peas, thawed
Instructions:
  • Preheat your oven to 375°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Combine rice, sausage, plump raisins, juicy tomatoes, savory broth, and vibrant turmeric in a baking dish. Place chicken legs and thighs on top, pressing them into the rice mixture. Sprinkle the chicken with flavorful seasoned salt and aromatic paprika.
  • Cover with foil and bake for 30 minutes. Remove the foil and continue baking for about 30 more minutes, or until the liquid is absorbed and the chicken juices run clear when the thickest part is cut to the bone (180°F). Add peas and bake uncovered for an additional 5 minutes.

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