Mexican Paella

• 4 teaspoons vegetable oil divided
• 1 1/4 pounds boneless, skinless chicken thighs
• 1 tablespoon chipotle peppers in adobo sauce
• 2 ounces chorizo sausage chopped
• 2 cloves garlic
• 1 1/2 cups regular or converted rice uncooked
• 2 cups ragu old world style pasta sauce
• 4 ounces uncooked large shrimp
• 1 cup green peas frozen
• 2 cups water
• 1 onion medium, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Heat 1 teaspoon oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until almost cooked. Remove chicken from skillet and set aside.
2. Heat remaining 1 teaspoon oil in same skillet over medium heat and cook onion with chorizo, stirring frequently, 4 minutes or until onion is crisp-tender. Stir in rice and cook, stirring frequently, 2 minutes. Stir in garlic and cook 30 seconds.
3. Stir in water and chipotle peppers. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in Pasta Sauce and peas. Return to a boil. Reduce heat to low and simmer covered 8 minutes. Stir in chicken and shrimp and simmer covered 2 minutes or until rice is tender and shrimp turn pink.
4. Season chicken with salt and black pepper.

vegetable oil, chicken, peppers, sausage, garlic, regular, world style pasta sauce, shrimp, green peas, water, onion, salt, ground black pepper

Taken from www.yummly.com/recipe/Mexican-paella-298887 (may not work)