Chicken with Rice - Spanish Style! - Kraft Recipes Top
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Chicken with Rice - Spanish Style!

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  • Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Remove the chicken from the pan and set aside.
  • Add the Chorizo link to the pan and break apart with spoon until nicely browned. Set aside with the chicken.
  • Add the onions, peppers, carrots and celery to the pan. Cook until the onions are slighly browned.
  • Add the tomato paste and stir for about one minute.
  • Make a little spot in the pan and pour a 1/2 tablespoon of olive oil and add a pinch of oregano and the garlic. Cook for one minute and the stir into rest of the ingredients in pan.
  • Add the rice to the pan and cook for two minutes, stirring.
  • Place the chicken pieces, skin-side up, on top of the rice along with the Chorizo. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.


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