Ingredients
The following ingredients have 6 Servings
- 1 pound boneless chicken breast (cut into 1 1/2" pieces)
- 1 teaspoon dried thyme
- salt and fresh ground pepper
- 2 tablespoons olive oil (divided)
- 1 pinch of saffron
- 2 links chorizo sausage (I used Niman Ranch nitrate-free, antibiotic-free, hormone-free, sliced)
- 1 medium onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (chopped)
- 1 1/2 cups uncooked Bomba rice (arborio or medium grain rice)
- 1 medium tomato (chopped)
- 1 teaspoon Spanish smoked paprika
- 3 cups low-sodium (fat-free chicken broth)
- 1 cup frozen green peas (thawed)
Instruction
- Season chicken pieces with thyme, salt and pepper.
- Heat 1 tablespoon oil in a large pot on medium heat. Add chicken pieces and saute until lightly browned; remove to a plate,
- Place saffron in a small bowl and cover with a little water.
- Heat remaining tablespoon of oil in pot. Add sausage, onion, pepper and garlic; saute until onions are translucent. Add rice and saute another 2 minutes. Add tomato, paprika, chicken broth and saffron with soaking liquid. Bring to a boil, then reduce heat to low and cook, covered, for 20 minutes.
- Add chicken pieces back to pot and sprinkle in peas. Cover and continue to cook another 10 minutes on low, stirring gently a few times to make sure bottom doesn't burn.
