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Skillet Paella
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| 4 oz | chorizo, diced |
| 1 lb | boneless, skinless chicken thighs, cut into 1" pieces |
| 1/2 tsp | salt |
| 1/2 tsp | freshly ground black pepper |
| 1 med | yellow onion, diced |
| 1 red bell pepper cut into strips | |
| 2 | garlic cloves, minced |
| 2 cups | white rice |
| 5 cups | low sodium chicken broth |
| 2 tsp | paprika |
| 1 tsp | dried thyme |
| 1 | bay leaf |
| 1 cup | frozen peas |
| 1/2 lb | medium shrimp peeled and deveined |
| 1 tbs | freshly squeezed lemon juice |
| 1/4 cup | green onions, thinly sliced |
Heat Lg skillet over medium heat. Sauté chorizo until fat is rendered, about 5 mins. Let drain on paper towel.
Season chicken w/salt and pepper. Cook, stirring occasionally, until evenly browned, about 5-7 mins.
Remove chicken, add onion, red pepper, and garlic, and cook until tender, about 7 mins. Stir in rice and cook 2 mins. Add broth, paprika, thyme, bay leaf, and reserved chorizo and chicken, add salt and pepper to taste.
Bring to a low boil, then reduce heat to a low simmer. Cover and let cook for 10 mins. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add 1/4 cup water. Increase heat, cover and let cook for 5 mins. Sprinkle with green onions and serve.
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