Chicken and Chorizo Rice

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

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.
3. Season the chicken with 1/4 teaspoon each salt and pepper.
4. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes.
5. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers.
6. Add the broth and bring to a boil.
7. Cook, stirring occasionally, about 8 minutes.
8. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes.
9. Let rest, covered, 5 minutes.
10. Fluff the rice with a fork, stirring to combine all the ingredients.
11. Serve with lemon wedges.
12. Per serving: Calories 985; Fat 41 g (Saturated 11 g); Cholesterol 207 mg; Sodium 1311 mg; Carbohydrate 89 g; Fiber 4 g; Protein 61 g
13. Photograph by Johnny Miller

extravirgin olive oil, onion, garlic, skinless, kosher salt, chorizo, tomato paste, rice, capers, chicken broth, frozen peas, lemon wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-chorizo-rice-recipe.html (may not work)