Skillet Spanish-Style Chicken and Rice

Name: Skillet Spanish-Style Chicken and Rice
Yield: Serves 4
Cuisine: Europe, Spanish & Portuguese
Ingredients: 4 (5- to 6-ounce), boneless, skinless chicken breasts, tenderloins removed (see illustration below) and breasts trimmed of any white or yellow fat; 1/2 cup, unbleached all-purpose flour; , Salt and ground black pepper; 3 tablespoons, vegetable oil; 6 ounces, chorizo sausage, quartered lengthwise and sliced 1/4-inch thick; 1 , medium onion, minced; 1 , red bell pepper, stemmed, seeded, and chopped fine; Pinch, saffron threads, crumbled, or pinch saffron powder; 1 1/2 cups, long grain white rice; 3 , garlic cloves minced or pressed through a garlic press (about 1 tablespoon); 4 1/2 cups, low-sodium chicken broth; 1 cup, frozen peas

11 comments

Main Courses

Europe

Spanish & Portuguese

Pasta, Grains, Rice & Beans

Poultry

Chicken

Rice

Could we transform this bland one-pot dish into a fast but flavorful weeknight dinner?

SERVES4

TIME1¼ hour

WHY THIS RECIPE WORKS

For our skillet chicken and rice recipe, we found that dredging skinless chicken breasts in flour before browning protected their exterior and gave the chicken a golden crust, ensuring juicy meat and deep flavor. To avoid the texture and fl...

This is a members' feature.