Results 1 to 1 of 1
  1. #1
    Deal GURU rtebalt's Avatar
    Join Date
    Aug 2008
    outside Philadelphia, PA
    Blog Entries

    Default Spanish Skillet Chicken

    5 each chicken thighs and drumsticks (about 4 1/4 lb), skin removed from thighs
    1 tsp paprika
    1/4 tsp freshly ground black pepper
    2 medium onions, chopped
    1 Tbsp minced garlic
    1 box (8 oz) yellow rice mix
    1 can (14.5 oz) diced tomatoes
    1 3/4 cups water
    1 cup frozen peas

    1. Sprinkle chicken with paprika and pepper. Cook chicken in a large, deep nonstick skillet over medium heat, about 5 minutes per side, until browned. Remove chicken to plate.

    2. Remove all but 1 Tbsp drippings from skillet. Add onions and garlic; sauté 4 minutes until golden. Stir in yellow rice mix, tomatoes and water.

    3. Place chicken pieces on rice. Bring liquid to a boil over high heat. Reduce heat, cover and simmer 15 minutes.

    4. Stir in peas, cover and simmer 3 minutes until rice is tender.

  2. The Following 2 Users Say Thank You to rtebalt For This Useful Post:

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.