Categories: 1 dish, chicken, dinner, quick

Ingredients

• 1 1/4 lb. boneless, skinless, chicken breasts, cut into 2 inch chunks
• salt
• 1/4 cup all-purpose flour
• 2 tbsp. vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 oz. cooked chorizo sauasge, cut into 1/4 inch thick rounds
• 1 1/2 cups long grain rice
• 3 1/2 cups low sodium chicken broth
• 1-15 oz. can diced tomatoes, drained
• 1 cup frozen peas

Directions

1. Sprinkle chicken with salt and dredge in flour.

2. Warm 1 tbsp. oil in a large, deep, nonstick skillet over med-hi heat.

3. Cook chicken until brown on all sides, about 6 minutes total.

4. Transfer to plate.

5. Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes.

6. Add sausage and cook until lightly browned, about 2 minutes.

7. Stir in rice, broth, tomatoes, and 1/2 tsp salt. Bring to boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10-12 minutes.

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

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