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  • 2 cups reduced-sodium chicken broth
  • 1/4 teaspoon saffron threads
  • 1 tablespoon olive oil
  • 3 ounces fully cooked Spanish chorizo cut in 1/4-inch coins
  • 3/4 cup finely chopped onion
  • 2 teaspoons minced fresh garlic
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 1/4 cups arborio rice
  • 1/3 cup dry white wine
  • 1 (13.5-ounce) can diced tomatoes, drained
  • 1 (2-pound) rotisserie chicken, cut in large pieces
  • 2/3 cup frozen peas
  • 2 tablespoons minced flat-leaf parsley
  • Lemon wedges


  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.

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The recipe was originally published as Quick Chicken and Rice on

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