Prep Time
10 Mins
Cook Time
20 Mins
Yield
Serves 6
Photo: Kate Mathis; Styling: Paul Grimes

How to Make It

Step 1

Sprinkle chicken with salt and dredge in flour. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.

Step 2

Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add chorizo and cook until lightly browned, about 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 until rice is tender and chicken is cooked through, 10 to 12 minutes.

Step 3

Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.

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