Spanish Chicken and Rice

I found this recipe in my Sunday paper. It came from USA weekend, 5/15/11. I have yet to try it. Putting it here for safe keeping.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 skillet

Ingredients

• 6  boneless skinless chicken thighs
• 2  tablespoons olive oil, divided
• 1  teaspoon paprika
• 1  teaspoon garlic powder
• 1  teaspoon dried oregano
•  salt
•  ground pepper
• 1⁄2 lb  cooked chorizo sausage, sliced 1/2 inch thick
• 1  medium-large onion, cut into medium dice
• 1⁄2 red bell pepper, cut into medium dice
• 1 1⁄2 cups  short or medium grain rice
• 3⁄4 teaspoon turmeric
• 2 1⁄2 cups chicken broth
• 1 (14 1/2ounce) can  petite diced tomatoes
• 3⁄4 cup  frozen peas

Directions

1. Toss chicken with 1 Tbs of oil, paprika, garlic, oregano and a sprinkling of salt and pepper.
2. Heat a large heavy-bottomed deep skillet over medium-high heat.
3. Add chicken; saute turning once, until well browned, about 6 minutes; remove chicken; set aside.
4. Add remaining oil and sausages to skillet; cook unitl browned, 2-3 minutes.
5. Add onions and peppers and cook unitl tender, about 4 minutes.
6. Stir in rice and tumeric to coat with oil.
7. Add broth, tomatoes and chicken; bring to a simmer over medium-high heat.
8. Reduce heat to low; cover and cook until liquid has absorbed and rice is tender, 15 minutes.
9. Stir in peas; cover, turn off heat, wait a few minutes.
10. Serve.