In a large sauce pan over high heat, add
Olive Oil (3 Tbsp)
Boneless, Skinless Chicken Thighs (6)
for 6 minutes until nicely brown. When the chicken is done, remove and set aside.
Into the same pan, add
Red Bell Pepper (1)
Spanish Chorizo (1)
and cook for a few minutes or until the chorizo is nicely brown.
Into the pot, add the
Arborio Rice (1 1/3 cups)
and stir to allow the rice to become coated in the chorizo oil.
White Wine (1/2 cup)
and stir for a few minutes until the wine is reduced.
Return the chicken thigh fillets to the pan. Add the
Canned Diced Tomatoes (1 3/4 cups)
Dried Oregano (3 Tbsp)
. Finally, add the
Chicken Broth (2 1/2 cups)
and give it a good stir.
Bring the mixture to a boil. Once boiling, cover the pot and turn the temperature down to low. Allow to simmer for 20 minutes or until the rice is nice and tender and the liquid has all been absorbed.
Salt (to taste)
Ground Black Pepper (to taste)
. Add some
Fresh Parsley (1/4 cup)
Frozen Green Peas (1 cup)
. Give it a good stir.
Cover with the lid. Take the pot off the heat and let it stand for 5 minutes before serving. Enjoy!