Total TimePrep: 10 min. Cook: 45 min.
- 2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks
- 1/2 cup cubed fully cooked ham
- 1/3 cup chopped onion
- 1/3 cup julienned sweet red pepper
- 1 tablespoon olive oil, divided
- 1/2 cup uncooked arborio rice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons chicken broth
- 3/4 cup frozen peas, thawed
- In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
- In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas.
Follow along as we show you how to make these fantastic recipes from our archive.
Jan 31, 2016
This recipe is missing something -- very dry and needs more favor perhaps with tomato sauce. I used arborio rice and had doubled the recipe to make 4 servings.
Feb 22, 2013
Pretty good easy to make
Jun 14, 2012
I cooked it in a non-stick pan for 35 minutes and it got burned on the bottom. So definitely check after 30 minutes.
Apr 16, 2011
Really good recipe. I used leftover ham and chicken, so it had a hint of maple and cloves. I also used generic medium grain rice instead of the expensive arborio rice but it came out delicious nonetheless.
Oct 8, 2009
My son needed me to make a "Spanish" recipe for his Spanish class to sample. He chose a chicken paella recipe from a Spanish site online, but some of the measurements were for "bowls". Since I was unsure what amount a "bowl" was, I searched Taste of Home and found this recipe. The ingredients were pretty similar, but I was happy that the TOH recipe called for turmeric instead of saffron, which is very expensive. I don't know how the taste compares, but turmeric at least gives the yellow color of saffron. I doubled this recipe for the class, and it was a hit. Lots of comopliments, and my son's best friend requested that I make it next time he comes over. Very tasty, and I will make again for our family.
Jul 18, 2009
My husband and I both really like this dish. We have subbed in shrimp for chicken which was good too. One note, if you are a cooking novice like me--make sure to stir during the 30 minute simmer. I burned the first batch really well!