Spanish Chicken & Chorizo
Serving Size / Yield
- 8 skinless, boneless chicken thighs (about 1 lb.), cut into 2-in. pieces
- 2 Tbs. paprika
- 1 Tbs. olive oil
- 1/2 lb. chorizo sausage, sliced
- 3 cloves garlic, minced
- 1/3 C. dry white wine
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 tsp. chopped fresh thyme leaves
- hot cooked rice
Season the chicken with the paprika. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Add the sausage and cook until it's well browned, stirring occasionally. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the wine, soup and thyme and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice.
This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.