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Thread: Spanish Skillet Chicken
03-18-2009, 09:41 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Spanish Skillet Chicken
5 each chicken thighs and drumsticks (about 4 1/4 lb), skin removed from thighs
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.