Picadillo Chicken Paella

Name: Picadillo Chicken Paella
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 411 grams can stewed tomatoes, undrained; 414 milliliters Progresso® chicken broth (from 32-oz carton); 227 grams smoked chorizo sausage, sliced; 1 teaspoons ground turmeric; 0 teaspoons paprika; 237 milliliters Green Giant® Valley Fresh frozen sweet peas, thawed; 59 milliliters raisins; 237 milliliters uncooked regular long-grain white rice; 0 teaspoons seasoned salt; 4 chicken thighs, skinless if desired

Picadillo Chicken Paellan is A mixture of paprika, chicken broth, valley peas, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. It works well as a budget friendly main course. This recipe is typical of European cuisine.

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In baking dish, mix rice, sausage, raisins, tomatoes, broth and turmeric. Arrange chicken legs and thighs on top; press into rice mixture.

Ingredients you will need

Chicken Leg

Tomato

Turmeric

Raisins

Sausage

Broth

Rice

Equipment you will use

Baking Pan

Sprinkle chicken with seasoned salt and paprika.

Ingredients you will need

Seasoned Salt

Whole Chicken

Paprika

Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°F). Stir in peas.

Ingredients you will need

Whole Chicken

Juice

Bone

Peas

Equipment you will use

Oven

Aluminum Foil

Bake uncovered 5 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

411grams

can stewed tomatoes, undrained 414milliliters

Progresso® chicken broth (from 32-oz carton)227grams

smoked chorizo sausage, sliced 1teaspoons

ground turmeric 0teaspoons

paprika 237milliliters

Green Giant® Valley Fresh frozen sweet peas, thawed 59milliliters

raisins 237milliliters

uncooked regular long-grain white rice 0teaspoons

seasoned salt 4

chicken thighs, skinless if desired

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Protos Organic Tempranillo. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 18 dollars per bottle.