Using bone-in chicken thighs adds rich flavor and keeps the meat tender and juicy in this Spanish-inspired dinner.

The chicken simmers with rice, tomatoes, peppers, onion and garlic, all brought together by the bold, smoky flavor of chorizo. Chorizo is a highly seasoned pork sausage. Look for Spanish chorizo that is fully cooked and ready to eat, typically flavored with garlic, chili powder and smoked paprika.

Everything cooks in one pot, creating a deeply satisfying, quick meal with classic Spanish flair.

HELPFUL HINTS:

Diced onion from the produce department can be used to save preparation time.

Any type of chorizo can be used. Or ham cubes can be used instead.

COUNTDOWN:

Prepare ingredients.

Cook recipe.

SHOPPING LIST:

To buy: 1 pound skinless on the bone chicken thighs, 1 green bell pepper, 1 small container long-grain white rice, 1 small chorizo sausage, 1 can reduced sodium chopped tomatoes, 1 carton no-salt-added chicken broth, 1 bunch fresh cilantro.

Staples: olive oil, onion, garlic, salt and black peppercorns

Spanish Style Chicken (Tender Chicken and Savory Rice)

Recipe by Linda Gassenheimer

2 teaspoons olive oil

1 pound skinless on the bone chicken thighs

1 cup diced onion

3 crushed garlic cloves

1 cup green bell pepper cubes (about 1/2 inch each)

1 cup chopped reduced sodium canned tomatoes

1/2 cup chorizo sausage cut into 1/2-inch cubes

1/2 cup long-grain white rice

2 cups no-salt-added chicken broth

Salt and freshly ground black pepper

2 tablespoons cilantro leaves

Heat oil in a large skillet over medium-high heat. Add chicken and onion. Cook 3 minutes. Turn chicken over and add garlic and green bell pepper to the skillet. Cook 3 more minutes. Add tomatoes, chorizo, rice and chicken broth. Stir to combine all ingredients. Bring to a boil, reduce to a simmer, cover with a lid and cook 20 minutes. Liquid should be absorbed and rice soft. Cook a few more minutes uncovered if needed. A meat thermometer should read 165 degrees. Add salt and freshly ground black pepper to taste. Divide in half and serve on two dinner plates. Sprinkle cilantro leaves on top.

Yield 2 servings.

Per serving: 624 calories (33 percent from fat), 22.9 g fat (6.4 g saturated, 9.3 g monounsaturated), 181 mg cholesterol, 47.7 g protein, 53.1 g carbohydrates, 5.2g fiber, 562 mg sodium.

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