Picadillo Chicken Paella

Picadillo Chicken Paella

Try a one-dish chicken dinner inspired by Hispanic flavors.

Prep Time

15

Minutes

Total Time

1:20

Hr:Mins

Makes

4

servings

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 Progresso® 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 Green Giant™ Steamers™ frozen sweet peas, thawed
  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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.
  3. 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 (180°F). Stir in peas. Bake uncovered 5 minutes.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
This festive Spanish dish is a meal in itself. Complete the menu with crusty French bread and, for dessert, lemon sorbet.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 710
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 130mg;
  • Sodium 1600mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 3g,
    • Sugars 12g),
  • Protein 49g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.