Tender chicken, smoky chorizo, vegetables, and rice all cooked together in one skillet.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 5.3 oz Spanish chorizo sausage, sliced into thin rounds
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Liquids
08 - 2 1/4 cups chicken broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped
15 - Lemon wedges (optional)
# Directions:
01 - Warm olive oil in a large, deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt and pepper, and sauté 3–4 minutes until lightly browned but not fully cooked.
03 - Stir in chorizo, diced onion, and red bell pepper; cook 3 minutes until vegetables soften and chorizo releases oils.
04 - Mix in minced garlic, smoked paprika, dried oregano, and cayenne pepper; cook 1 minute until aromatic.
05 - Add rinsed rice, stirring for 1–2 minutes to coat grains with oil and spices.
06 - Pour in chicken broth, scraping bottom to release browned bits; bring to a boil.
07 - Reduce heat to low, cover skillet, and simmer 15 minutes.
08 - Uncover, stir in frozen peas, and cook an additional 3–5 minutes until rice is tender and liquid absorbed.
09 - Taste and adjust salt and pepper as needed. Remove from heat.
10 - Sprinkle chopped parsley over the dish and serve with lemon wedges if desired.
