You are here: Home » Recipes » Quick Chicken and Rice Quick Chicken and Rice Recipe by Laraine PerriKitchen Tested Yield 4 servings Prep Cook 30 minutes Quick-and-easy chicken and rice? Really, truly—deli chicken cuts cooking time in half. Karry Hosford PrintEmail Carve your purchased bird into 8 or so whole pieces, as you would a basic roast chicken, to best approximate a paella “from scratch.” Ingredients 2 cups reduced-sodium chicken broth1/4 teaspoon saffron threads1 tablespoon olive oil3 ounces fully cooked Spanish chorizo cut in 1/4-inch coins3/4 cup finely chopped onion2 teaspoons minced fresh garlic3/4 teaspoon smoked paprika1/2 teaspoon coarse salt Freshly ground black pepper1 1/4 cups arborio rice1/3 cup dry white wine1 (13.5-ounce) can diced tomatoes, drained1 (2-pound) rotisserie chicken, cut in large pieces2/3 cup frozen peas2 tablespoons minced flat-leaf parsley Lemon wedges Instructions Preheat oven to 450F. Combine broth and saffron in a medium saucepan. Bring to a simmer. Heat oil in a 12-inch ovenproof skillet over medium heat. Add chorizo and sauté until just brown and crispy, 3 to 4 minutes. Add onion and sauté 2 minutes. Add garlic and sauté 1 minute more. Stir in paprika, salt and black pepper. Add rice; toss until well coated. Stir in wine, then drained tomatoes and broth. Cover skillet and transfer to oven; bake 15 minutes. Arrange chicken pieces over rice, and scatter peas over the top (do not stir rice). Continue baking, uncovered, 5 minutes. Remove from oven, and let rest 5 minutes. Sprinkle with parsley and serve straight from the pan with lemon wedges for squeezing over the top.