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Quick Chicken and Rice

Quick Chicken and Rice

Quick-and-easy chicken and rice? Really, truly—deli chicken cuts cooking time in half.

Carve your purchased bird into 8 or so whole pieces, as you would a basic roast chicken, to best approximate a paella “from scratch.”

Cook: 30 minutes
Serves: 4 Save

Ingredients (16)

  • 2 cup Low Sodium Chicken Broth
  • ¼ tsp Saffron Threads
  • 1 T Olive Oil
  • 3 oz Spanish Chorizo
  • ¾ cup Chopped Onion
  • 2 tsp Minced Garlic
  • ¾ tsp Smoked Paprika
  • ½ tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1¼ cup Arborio Rice
  • ⅓ cup Dry White Wine
  • 13½ oz Canned Diced Tomatoes
  • 1 Rotisserie Chicken, 2lb
  • ⅔ cup Peas, Frozen
  • 2 T Minced Flat Leaf Parsley
  • 1 Lemon (optional)
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Directions

  1. Preheat oven to 450F.
  2. Combine broth and saffron in a medium saucepan. Bring to a simmer.
  3. 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.
  4. 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.
  5. Sprinkle with parsley and serve straight from the pan with lemon wedges for squeezing over the top.