# Needed Ingredients:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into ¾ inch cubes
02 - 5.3 oz cured chorizo sausage, sliced into ⅕ inch rounds
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup (5.3 oz) frozen peas
→ Grains
07 - 1 cup (7 oz) long-grain rice, rinsed
→ Liquids
08 - 2 ½ cups (20 fl oz) chicken stock, preferably low sodium
→ Seasonings
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon ground cumin
11 - ½ teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Oils
13 - 2 tablespoons olive oil
→ Optional Garnish
14 - Fresh parsley, chopped
15 - Lemon wedges
# Preparation Steps:
01 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken cubes and sear for 2 to 3 minutes until lightly golden; they do not need to be fully cooked. Remove and set aside.
02 - Add chorizo slices to the same skillet and sauté for 2 minutes until oils are released and edges begin to crisp. Add onion and red bell pepper; cook for 3 to 4 minutes until softened.
03 - Stir in minced garlic, smoked paprika, ground cumin, and dried oregano; cook for 1 minute until fragrant.
04 - Add rinsed rice to the skillet and stir to coat grains with spices and oil for approximately 1 minute.
05 - Return chicken to the skillet. Pour in chicken stock and bring to a simmer. Reduce heat to low, cover with lid, and cook for 15 minutes.
06 - Remove the lid, scatter frozen peas evenly over the surface, and gently stir. Continue cooking uncovered for 3 to 5 minutes until rice is tender, liquid absorbed, and peas are warmed through.
07 - Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley and serve with lemon wedges if desired.
