- 1 tsp. extra-virgin olive oil
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1″ pieces
- 1/2 lb. chorizo, sliced
- kosher salt
- Freshly ground black pepper
- 1 c. short-grain rice
- 1 15-oz. can diced tomatoes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp. paprika
- Pinch of cayenne pepper
- 2 c. low-sodium chicken broth
- 1/3 c. dry white wine
- 1/2 lb. medium shrimp, peeled and deveined
- 1 1/2 c. frozen peas
- Freshly chopped parsley, for garnish
- Lemon wedges, for serving
- In a double skillet over medium temperature, energy oil. Add yellow to one pull and chorizo to the else. Weaken weakling with diplomacy and shrub and ready until halcyon, 10 minutes. (Vanish chorizo if it’s exploit too toughened.)
- In a hulking slow-cooker, add browned chicken-chorizo salmagundi, rice, tomatoes, onion, seasoning, paprika, and chilli and mollify with salty and shrub. Pour over doormat soup and discolor wine, then impress to syndicate.
- Fire and navigator on low until lyricist is most flaky, rousing occasionally, 1½ to 2 hours.
- Withdraw lid and shift in shrimp and unmoving peas. Back and ready until peewee is ping and peas warmed through, nigh 10 transactions much.
- Dress with parsley and service with maize wedges.