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Spanish Baked Chicken with Chorizo Rice
Spanish Baked Chicken with Chorizo Rice

Spanish Baked Chicken with Chorizo Rice

1 Review(s)
Cook Minutes 1 Hr
Prep : 25 Min Cook: 35 Min
Our Spanish Baked Chicken with Chorizo Rice recipe is an easy-to-make version of paella. Baking the chicken on top of the rice is the perfect hands-off weeknight suppertime recipe. With a prep time of only 20 minutes, you'll want to make this easy chicken and rice recipe again and again. Complete the meal with a tossed green salad or serving of your favourite hot cooked fresh veggie.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Kraft Classic Herb Dressing, divided
8 bone-in chicken thighs (2-1/2 lb./1.1 kg)
1 onion, chopped
1 clove garlic, minced
1/4 lb. (115 g) dry cured chorizo, sliced
1-1/2 cups long-grain white rice, uncooked
1 Tbsp. smoked paprika
1 can (14 fl oz/398 mL) fire-roasted diced tomatoes, undrained
2 cups 25%-less-sodium chicken broth
1 cup frozen peas
1 Tbsp. chopped fresh parsley
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Step 1
Heat oven to 400°F.
Step 2
Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until golden brown on both sides. Transfer to plate.
Step 3
Add remaining dressing to skillet; heat on medium heat. Add onions and garlic; cook and stir 4 min. Stir in chorizo, rice and paprika; cook 1 min. Add tomatoes and broth; stir. Bring to boil, stirring frequently.
Step 4
Pour into 13x9-inch baking dish sprayed with cooking spray; top with chicken and any juices from plate. Cover.
Step 5
Bake 40 min. or until chicken is done (165°F) and rice is tender, uncovering and adding peas after 30 min. Sprinkle with parsley.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with lemon wedges to squeeze over the chicken and rice.
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Substitute
Substitute your favourite variety of Kraft Vinaigrette Dressing for the Classic Herb Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 6 g
30 %
Cholesterol 115 mg
Sodium 600 mg
25 %
Carbohydrate 38 g
Fibre 2 g
Sugars 3 g
Protein 26 g
Vitamin A
15 %
Vitamin C
8 %
Calcium
4 %
Iron
25 %
Servings
8 servings, 1/8 recipe (235 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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