Name: Chicken and Chorizo Rice
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 4 skinless, boneless chicken thighs (about 1 1/2 pounds); Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 1/2 cups sliced dried chorizo (about 7 ounces); 3 tablespoons tomato paste; 2 cups converted rice; 3 tablespoons capers packed in brine; 3 1/2 cups fat-free low-sodium chicken broth; 1 cup frozen peas; Lemon wedges, for serving

Directions

Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.