1/4 c Extra-virgin olive oil
1 md Onion; chopped
2 cl Garlic; minced
1 1/2 lg (4) skinned, boned thighs
Salt & fresh ground pepper
1 1/2 c Sliced, dried chorizo (7 oz)
3 tb Tomato paste
2 c Converted rice
3 ts Capers packed in brine
3 1/2 c Chicken broth
1 c Frozen peas
Lemon wedges; for serving
Heat the olive oil in a large heavy skillet or pot over
high heat. 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. 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. 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. Let rest, covered, 5 minutes. Fluff the rice
with a fork, stirring to combine all the ingredients.
Serve with lemon wedges.
Recipe courtesy Food Network Magazine
Yield: 4 servings
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