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Picadillo Chicken Paella

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Picadillo Chicken Paella
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 4
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Try a one-dish chicken dinner inspired by Hispanic flavors.
Updated May 21, 2010

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
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This festive Spanish dish is a meal in itself. Complete the menu with crusty French bread and, for dessert, lemon sorbet.

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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