4boneless-skinless chicken thighs(about 1 ½ pounds)
Kosher salt and freshly cracked black pepperto taste
1 ½cupsfresh chorizo sausagecut into bite size pieces
3tablespoonstomato paste
2cupsconverted rice
3tablespoonscapers packed in brinedrained
3 ½cupslow-sodium chicken broth
1cupfrozen peas
Lemon wedgesfor serving
Instructions
Heat the olive oil in a large Dutch oven or pot over high heat. Add the chorizo, onion, and garlic to the pot and cook, until the sausage has browned and the onion is translucent; about 5 to 7 minutes.
Drain the grease, by dumping the sausage and onions into a large sieve. Set aside to drain while cooking the chicken.
Season the chicken with salt and pepper, to taste and place it in the same pot used to brown the sausage, onions, and garlic. Cook until the chicken starts to brown, about 5 to 7 minutes on each side. Remove the chicken from the pan; set aside.
Stir in the tomato paste, until browned and rust colored.Once the paste has browned, add the rice and capers. Stir well to incorporate the paste.Add the chicken broth; bring to a boil. Cook, about 8 minutes, stirring occasionally.
Stir in the peas, reduce the heat to medium-low. Stir in the chicken and chorizo. Cover with a lid and cook until the rice is tender; about 15 more minutes.
Turn off the heat and let rest; keeping it covered medium-low about 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients.Serve with lemon wedges.
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