Chicken And Rice Spanish Style

• 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

1. Toss chicken with 1 T of olive oil, paprika, garlic oregno and sprinkling of salt and pepper.
2. 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.
3. 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.

chicken thighs, olive oil, paprika, salt, onion, white rice, red bell pepper, tumeric, chicken broth, tomatoes, frozen peas

Taken from www.epicurious.com/recipes/member/views/chicken-and-rice-spanish-style-50135921 (may not work)