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Ingredients
- 1 1/4 lb. boneless, skinless chicken breasts, cut into 1 inch chunks
- salt
- 1/4 cup flour
- 2 T. vegetable oil
- 1 med. onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 oz. cooked chorizo sausage, cut into 1/4 inch rounds
- 1 1/2 cups long-grain rice
- 3 1/2 cups chicken broth
- 1 15 oz. can diced tomatoes, drained
- 1 cup frozen peas
Details
Servings 6
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
Sprinkle chicken with salt and dredge in flour. Warm 1 T. oil in a large, deep nonstick skillet over med-high heat. Cook chicken until browned on all sides. Transfer to a plate. Heat remaining oil in the skillet and add onion and garlic. Cook, stirring 3 minutes. Add chorizo and cook 2 minutes. Stir in rice, broth, tomatoes, and 1/2 tsp. salt. Bring to a boil, add chicken, cover, reduce heat to low and cook till rice in tender and chicken is cook through, 10 to 12 minutes. Remove from heat, stir in peas, cover and let stand about 5 minutes. Enjoy!
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