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Yield: Makes 6 servings.


    • 12 chicken thighs
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 1 cup uncooked rice
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1½ cups chicken broth
    • 1 can (8 ounces) stewed tomatoes, undrained and chopped
    • 1/2 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon ground saffron
    • 1 small red pepper, cut into strips
    • 1 small green pepper, cut into strips
    • 1/2 cup frozen green peas


Season chicken with salt and pepper. Add to hot oil in Dutch oven or "paellero" and cook over medium-high heat. Turn to brown both sides; remove from skillet; keep warm. 
Add rice, onion and garlic. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and juice, paprika, oregano and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add chicken pieces, pepper strips and peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.

Nutrition Facts

    Calories 491   
    Total Fat 23g 
    Cholesterol 2mg 
    Sodium 115mg 
    Total Carbohydrate 5g 
    Protein 36g

USA Rice Federation (


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