Chicken and Chorizo Rice

Ingredients

• 3 tablespoons capers in brine packed
• 7 ounces chorizo dried sliced
• 3.5 cups chicken broth fat-free low-sodium
• 2 cloves garlic minced
• 4 servings kosher salt and pepper freshly ground
• 4 servings lemon wedges for serving
• 0.3 cup olive oil extra-virgin
• 1 medium onion chopped
• 1 cup peas frozen
• 2 cups converted rice 
• 1.5 pounds chicken thighs boneless skinless
• 3 tablespoons tomato paste 

Equipment

• frying pan
• pot

Directions

1. Heat the olive oil in a large heavy skillet or pot over high heat.
2. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper.
3. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers.
4. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes.
5. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients.
6. Serve with lemon wedges.
7. Photograph by Johnny Miller