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Picadillo Chicken Paella

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Betty Crocker Kitchens
Updated May 21, 2010
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Try a one-dish chicken dinner inspired by Hispanic flavors.

Picadillo Chicken Paella

  • Prep Time 15 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 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 frozen sweet peas, thawed
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    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.
  • Step 
    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.

Nutrition

710 Calories
30g Total Fat
49g Protein
60g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
710
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
130mg
44%
Sodium
1600mg
67%
Potassium
910mg
26%
Total Carbohydrate
60g
20%
Dietary Fiber
3g
11%
Sugars
12g
Protein
49g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
35%
35%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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