Picadillo Chicken Paella

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Picadillo Chicken Paella

Post  justmecookin on Wed Sep 23, 2009 9:54 am

Picadillo Chicken Paella

1 cup uncooked regular long-grain white rice
1/2 lb smoked chorizo sausage, sliced
1/4 cup raisins
1 can (14.5 oz) stewed tomatoes, undrained
1 3/4 cups chicken broth (from 32-oz carton)
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 sweet peas, thawed

Heat oven to 375. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix rice, sausage, raisins, tomatoes, broth and turmeric. Arrange chicken legs and thighs on top; press into rice mixture. Sprinkle chicken with seasoned salt and 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 (180F). Stir in peas. Bake uncovered 5 minutes. Makes 4 servings

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