Serve supper as they do in southern Spain with this festive paella, some crusty French bread and lemon or mango sorbet for dessert.
Servings: Serves 4
Ingredients 1 cup regular uncooked long-grain rice1/2 pound smoked chorizo sausage , sliced1/4 cup raisins1 can stewed tomatoes , undrained (14.5 ounces)1 can chicken broth (14 ounces)1/2 tsp. ground turmeric4 chicken legs , skin removed if desired4 chicken thighs , skin removed if desired1/4 tsp. seasoned salt1/4 tsp. paprika1 cup frozen green peas , thawed
Heat oven to 375°. Spray 13x9-inch glass baking dish with cooking spray.
In baking dish, mix uncooked rice, sausage, raisins, tomatoes, broth and turmeric. Arrange chicken on top; press into rice mixture. Sprinkle chicken with seasoned salt and paprika.
Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°). Stir in peas. Bake uncovered for 5 minutes.
Prep time: 15 Minutes
Bake: 1 Hour 5 Minutes
Per serving: 800 calories, 38g fat, 52g protein