Simple Chicken and Chorizo Paella

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 4 oz chorizo, sliced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup bomba rice (or arborio)
• 3 cups chicken broth, warm
• 1/2 tsp saffron threads, steeped in warm broth
• 1/2 cup frozen peas
• Salt and pepper to taste

Steps

1. 1. Heat olive oil in a large paella pan or wide skillet. Brown chicken and chorizo, then set aside. Sauté onion, bell pepper, and garlic until softened.
2. 2. Add rice to the pan, stirring for 2 minutes. Pour in warm broth with saffron. Bring to a simmer, then return chicken and chorizo to the pan. Season.
3. 3. Reduce heat to low, cover (if possible), and cook for 15-20 minutes without stirring, until liquid is absorbed and rice is tender. Add peas during the last 5 minutes.
4. 4. Remove from heat, cover with foil or a clean towel, and let rest for 5-10 minutes before serving.