Spanish Chicken and Rice
1/4 cup olive oil
2 Tbsp. salt
1 Tbsp. ground black pepper
2 Tbsp. paprika
8 each of chicken thighs and legs; skin and fat removed.
2 cups diced onion
1 large green bell pepper, seeded and julienned
2 Tbsp. minced garlic
1 (15.5 oz.) can diced tomatoes
2 (5.5 oz.) packages Knorr Spanish Rice Sides
4 cups water
In a large skillet, medium-high heat, heat olive oil; season chicken with a mixture made with the salt, ground pepper and paprika. Sear the chicken, only cooking partway; remove to plate.
In same skillet add onion, bell pepper and garlic; cooking for 10 minutes until softened. Mix in tomatoes, cook another 5 minutes before adding contents of Rice Sides packages and water.
Bring to a boil, add back chicken; cover, turn heat down to low and continue to cook for 20 minutes. Remove from heat, uncover and allow any remaining water to be absorbed. Chicken will have finished cooking and absorbed flavors from the seasonings in the rice packages.
Makes 8 to 16 servings depending on whether 1 or 2 pieces of chicken are eaten in one serving.
Note: instructions on the Rice Sides say to include oil; no need to since that is what the chicken and vegetables were prepared in.