Ingredients
1
cup uncooked regular long-grain white rice
1/2
lb smoked chorizo sausage, sliced
1/4
cup raisins
1
can (14.5 oz) stewed tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon ground turmeric
4
chicken legs, skin removed if desired
4
chicken thighs, skin removed if desired
1/4
teaspoon seasoned salt
1/4
teaspoon paprika
1
cup frozen sweet peas, thawed
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In baking dish, mix rice, sausage, raisins, tomatoes, broth and turmeric. Arrange chicken legs and thighs on top; press into rice mixture. Sprinkle chicken with seasoned salt and paprika.
Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°F). Stir in peas. Bake uncovered 5 minutes.
