Chicken and Chorizo Paella

Ingredients

4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds

1 1/2 cups long-grain rice

3 1/2 cups low-sodium chicken broth

1 15-oz. can diced tomatoes, drained

1 cup frozen peas

1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks

Salt

1/4 cup all-purpose flour

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

Preparation

01.

Chicken should be salted and then floured. In a big, deep nonstick pan over medium-high heat, warm 1 Tbsp of oil. Cook the chicken for a total of six minutes, turning it once. Place on a platter.

02.

Onion and garlic are added to the skillet as the remaining oil is heating. Cook for about 3 minutes while stirring until softened. In approximately 2 minutes, add the chorizo and heat until just faintly browned. Add the tomatoes, rice, broth, and 1/2 teaspoon of salt. Bring to a boil, add chicken, cover, lower heat, and simmer for 10 to 12 minutes, or until rice is soft and chicken is cooked through.

03.

Peas should be cooked thoroughly once the pot is turned off, which takes around 5 minutes.