Simple Chicken & Chorizo Paella

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 4 oz chorizo, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 1/2 cups short-grain rice (Arborio or bomba)
• 4 cups chicken broth, warmed
• 1/2 cup frozen peas
• Lemon wedges for serving

Steps

1. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Brown chicken and chorizo. Remove and set aside.
2. Add onion and garlic to the pan, cook until softened. Stir in smoked paprika and rice, cooking for 2 minutes until rice is translucent.
3. Pour in warm chicken broth. Bring to a boil, then reduce heat to low. Arrange chicken and chorizo on top of the rice. Do not stir.
4. Simmer gently for 20-25 minutes, or until most liquid is absorbed and rice is cooked. Add frozen peas during the last 5 minutes.
5. Remove from heat, cover with foil, and let rest for 5-10 minutes before serving with lemon wedges.