# What You Need:
→ Meats
01 - 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 5 ounces cured chorizo sausage, sliced
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 garlic cloves, minced
06 - 1 cup frozen peas
07 - 14 ounces canned diced tomatoes with juices
→ Grains
08 - 1 1/4 cups long-grain rice, rinsed
→ Liquids
09 - 3 cups chicken broth
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt, adjust to taste
14 - 2 tablespoons olive oil
→ Garnish (optional)
15 - Fresh parsley, chopped
16 - Lemon wedges
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Lightly season chicken pieces with salt and pepper, cook 4 to 5 minutes until lightly browned. Remove from skillet and set aside.
02 - Add remaining 1 tablespoon olive oil to the skillet. Cook chorizo slices for 2 minutes, stirring until oils are released and slices begin to crisp.
03 - Add chopped onion, diced red bell pepper, and minced garlic. Sauté 3 to 4 minutes until softened and fragrant.
04 - Stir in smoked paprika and dried oregano. Cook for 1 minute to bloom the spices.
05 - Add rinsed rice to the skillet, stirring to coat grains evenly with oils and spices.
06 - Pour in diced tomatoes with juices and chicken broth. Bring mixture to a simmer.
07 - Return browned chicken to skillet. Reduce heat to low, cover, and cook for 15 minutes.
08 - Uncover skillet, stir in frozen peas. Continue cooking uncovered for 5 to 10 minutes until rice is tender and liquid is absorbed.
09 - Remove from heat and let rest, covered, for 5 minutes to allow flavors to meld.
10 - Top with chopped fresh parsley and serve with lemon wedges as desired.
