Spanish Chicken And Rice - cooking recipe

Ingredients

6 boneless skinless chicken thighs
2 tablespoons olive oil, divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
salt
ground pepper
1/2 lb cooked chorizo sausage, sliced 1/2 inch thick
1 medium-large onion, cut into medium dice
1/2 red bell pepper, cut into medium dice
1 1/2 cups short or medium grain rice
3/4 teaspoon turmeric
2 1/2 cups chicken broth
1 (14 1/2 ounce) can petite diced tomatoes
3/4 cup frozen peas

Preparation

Toss chicken with 1 Tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.
Heat a large heavy-bottomed deep skillet over medium-high heat.
Add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside.
Add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes.
Add onions and peppers and cook unitl tender, about 4 minutes.
Stir in rice and tumeric to coat with oil.
Add broth, tomatoes and chicken; bring to a simmer over medium-high heat.
Reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes.
Stir in peas; cover, turn off heat, wait a few minutes.
Serve.