Spanish Skillet Chicken- General Recipes

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

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    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

    PREPARATION
    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.

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