Spanish Skillet Chicken

From Woman's Day | January 1, 2008

Spanish Skillet Chicken

Photo: Wendell Webber

  • Nutrition Facts
  • Yield 5 servings
  • Amount Per Serving
  • Calories 574
  • Total Fat 18g
  • Saturated Fat 5g
  • Cholesterol 197mg
  • Sodium 1111mg
  • Total Carbohydrates 48g
  • Dietary Fiber 3g
  • Protein 54g


    • 5 each chicken thighs and drumsticks (about 4 1/4 lb), skin removed from thighs
    • 1 tsp paprika
    • 1/4 tsp freshly ground black pepper
    • 2 medium onions, chopped
    • 1 Tbsp minced garlic
    • 1 box (8 oz) yellow rice mix
    • 1 can (14.5 oz) diced tomatoes
    • 1 3/4 cups water
    • 1 cup frozen peas


    1. Sprinkle chicken with paprika and pepper. Cook chicken in a large, deep nonstick skillet over medium heat, about 5 minutes per side, until browned. Remove chicken to plate.

    2. Remove all but 1 Tbsp drippings from skillet. Add onions and garlic; sauté 4 minutes until golden. Stir in yellow rice mix, tomatoes and water.

    3. Place chicken pieces on rice. Bring liquid to a boil over high heat. Reduce heat, cover and simmer 15 minutes.

    4. Stir in peas, cover and simmer 3 minutes until rice is tender.

Related Recipes: Entrees, Chicken, Stew/Simmer, Spanish, Fall, Spring, Summer, Winter

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Posted by alohameme

Paprika Chicken In Skillet

I like the Spanish one because it's mild yet flavorful, but I have one that you may want to try too.
My recipe is an old one that I partially got from an old European one, but I added my own touch (the beer instead of sour cream or milk).

Enea’s Paprika Chicken

Chicken Drumsticks (I use a full family pack)

1 whole onion, chopped

1 clove of garlic, sliced (not minced)

2 Bay Leaves

Paprika (Hungarian kind is spicier, but regular is okay if you prefer mild flavor)

Flour (enough to coat the chicken)

Olive Oil

Some water

Beer (the best for last)

-- Add some olive oil in pan and saute the onions first, to golden brown, then add garlic, and saute for one more minute (do not brown!). Remove and set aside in a small bowl.

-- Next, put some more olive oil in the pan. Coat the chicken in flour. Add chicken to sizzling pan along with the bay leaves. Add lots and lots of paprika as you stir it all. Add oil and water as you sauté, so the bottom of the pan doesn’t get burned.

-- Stir/sauté until the chicken is brown.

-- Add in the onion/garlic mix and sauté for a few more minutes. .

-- When the chicken is done, add in the beer slowly, making sure it creamy, not milky. Turn off heat and you are done. Serve this with scallops and you are on your way to please your family, baby!

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