Easy Spanish Chicken And Rice

Ingredients:

- 6 chicken thighs, skinless, boneless
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
- 2 cups sweet bell peppers, chopped
- 1/3 cup onions chopped
- 2 cloves garlic, crushed
- 1 3/4 cups chicken broth
- 1 1/2 cups long grain white rice
- 1/2 cup tomato sauce
- 1 teaspoon turmeric
- 1/4 cup frozen peas

Preparation:

- Mix the salt, cayenne, garlic powder, paprika and cumin in a small dish.
- Rub the spice mixture on both sides of the chicken.
- Heat your skillet to medium high heat. Add 1 tablespoon olive oil and then place the thighs in the pan. Turn the heat down to medium heat and brown them for about 5 minutes on each side.
- Take the chicken out of the skillet and add a tablespoon or two of water or broth and scrape the brown bits from the bottom.
- Add the other tablespoon of olive oil and then the onion and peppers and sautee for a few minutes until they start to soften.
- Add your garlic and mix well.
- Add the rice and mix well with the peppers and spices.
- In a small bowl, add your broth, tomato sauce and turmeric and mix well.
- Add to your pan and mix everything once more.
- Add the chicken back into the pan, sprinkle in your frozen peas, cover and lower the heat to medium low.
- Cook for 30 minutes or until both the chicken and rice are cooked through. Note cooking time may vary.
- Serve and enjoy!

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Nutrition Values:

YIELD: 6
SERVING SIZE: 1

Amount Per Serving:

CALORIES: 338
UNSATURATED FAT: 0g