Recipe: Picadillo Chicken Paella (using chorizo, chicken legs and thighs)

PICADILLO CHICKEN PAEILA

1 cup uncooked regular long-grain rice
1/2 pound smoked chorizo sausage, sliced
1/4 cup raisins
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
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 green peas, thawed

Heat oven to 375 degrees F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.

Mix rice, sausage, raisins, tomatoes, broth and turmeric in baking dish. Arrange chicken on top; press into rice mixture. Sprinkle chicken with seasoned salt and paprika.

Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Stir in peas. Bake uncovered 5 minutes.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Comfort Casseroles, Betty Crocker Recipe Magazine #169, January 2001