Quick Chicken and Rice

Quick-and-easy chicken and rice? Really, truly—deli chicken cuts cooking time in half.

Carve your purchased bird into 8 or so whole pieces, as you would a basic roast chicken, to best approximate a paella “from scratch.”

Cook: 30 minutes
Serves: 4 Save

Ingredients (16)

  • 2 cup reduced-sodium chicken broth
  • 1/4 teaspoon saffron threads
  • 1 tablespoon olive oil
  • 3 ounce fully cooked Spanish chorizo cut in 1/4-inch coins
  • 3/4 cup finely chopped onion
  • 2 teaspoon minced fresh garlic
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1 1/4 cup 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 tablespoon 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 saute until just brown and crispy, 3 to 4 minutes. Add onion and saute 2 minutes. Add garlic and saute 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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