Simple Chicken and Chorizo Paella

Ingredients

• 1 tbsp olive oil
• 0.5 lb boneless, skinless chicken thighs, diced
• 0.5 lb chorizo sausage, sliced
• 1 onion, chopped
• 1 cup Arborio rice
• 4 cups chicken broth
• 1 pinch saffron threads
• 0.5 cup frozen peas
• Salt and pepper

Steps

1. Heat olive oil in a large paella pan or wide skillet. Sauté chicken and chorizo until browned. Remove and set aside.
2. Add onion to the pan and cook until softened. Stir in rice and saffron threads, cooking for 2 minutes.
3. Pour in chicken broth. Bring to a boil, then reduce heat to low. Add chicken and chorizo back to the pan. Do not stir.
4. Simmer for 20-25 minutes, or until liquid is absorbed and rice is tender. Stir in peas, cover, and let rest for 5 minutes before serving.