Spanish Chicken and Rice

• boneless skinless chicken thighs↗6
• olive oil↗2 tablespoons

  divided

• paprika↗1 teaspoon
• garlic powder↗1 teaspoon
• dried oregano↗1 teaspoon
• salt↗
• ground pepper↗
• cooked chorizo sausage↗1⁄2 lb

  sliced 1/2 inch thick

• onion↗1

  cut into medium dice

• red bell pepper↗1⁄2

  cut into medium dice

• short or medium grain rice↗1 1⁄2 cups
• turmeric↗3⁄4 teaspoon
• chicken broth↗2 1⁄2 cups
• petite diced tomatoes↗1 can
• frozen peas↗3⁄4 cup

Step-by-step instructions

1. 1

   Toss chicken with 1 Tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.

2. 2

   Heat a large heavy-bottomed deep skillet over medium-high heat.

3. 3

   Add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside.

4. 4

   Add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes.

5. 5

   Add onions and peppers and cook unitl tender, about 4 minutes.

6. 6

   Stir in rice and tumeric to coat with oil.

7. 7

   Add broth, tomatoes and chicken; bring to a simmer over medium-high heat.

8. 8

   Reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes.

9. 9

   Stir in peas; cover, turn off heat, wait a few minutes.

10. 10

    Serve.