Chicken and Chorizo Paella
(Recipe from Heather’s Dish)
2 6-ounce chicken breasts, cubed
4 ounces Mexican chorizo
1 large white onion, chopped
1/2 cup roasted red bell pepper, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp paprika
1 tsp oregano
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1-1/2 cups long grain white rice
4 cups water
1 cup frozen peas
Heat the olive oil in a large Dutch oven over medium heat.
Add the chorizo and onion, stir to combine and let it sit and caramelize/soften for about 5-7 minutes.
Add the cubed chicken and stir to combine, letting it cook for about 5 minutes.
Add the chopped roasted red bell pepper, minced garlic, paprika, oregano, turmeric, salt, black pepper, red pepper flakes and rice.
Stir everything to combine, and then add the water.
Bring to a boil and then reduce the heat, cover, and allow to cook for about 30 minutes until rice is tender.
Remove from the heat, stir in the frozen peas, replace the lid and let the pot sit off the heat for 5-10 minutes.