Ingredients
6 boneless skinless chicken thighs
2 T olive oil (divided)
1 t each paprika, garlic powder, dried oregno
salt & ground black pepper
1/2 Lb. cooked Cherizo,slices 1/2 inch
1 medium onion diced
1 1/2 cups white rice
1/2 red bell pepper diced
1/2 t tumeric
2 1/2 cups chicken broth
1 can (14.5 0z) diced tomatoes
3/4 cup frozen peas
Preparation
Toss chicken with 1 T of olive oil, paprika, garlic oregno and sprinkling of salt and pepper. Heat a large heavy bottomed deep skillet over medium-high heat. Add chicken, saute turning once until well browned about 6 minutes. Remove chicken set aside. Add remaining oil and sausages to skillet. Cook until browned 2-3 minutes. Add onions and peppers. Cook until tender about 4 minutes. Stir in rice and tumeric 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 been absorbed and rice is tender: 15 minutes. Stir in peas; cover turn off heat . Wait a few minutes and serve.
