Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 oz Spanish chorizo, sliced into rounds
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 cup crushed canned tomatoes
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads, lightly crushed
  • 2 tbsp extra virgin olive oil
  • 2 cups Bomba rice
  • 4 cups low-sodium chicken bone broth
  • 1 cup frozen peas
  • 1 tsp sea salt

Instructions:

  1. Heat 1 tbsp of olive oil in the pan over medium-high heat.
  2. Add chicken pieces and sear until they develop a mahogany-colored exterior (about 3-4 mins per side). Remove and set aside.
  3. In the same pan, add the sliced chorizo. Fry until the oils release and the edges are crisp. Remove and set aside with the chicken.
  4. Add the remaining 1 tbsp of oil if the pan is dry. Sauté the onion and red pepper until softened and translucent.
  5. Stir in the garlic and smoked paprika; cook for 60 seconds until fragrant.
  6. Add the crushed tomatoes. Stir and simmer for 5-7 minutes until the mixture thickens into a dark, jammy paste.
  7. Stir in the Bomba rice, coating every grain in the sofrito for 2 minutes to toast the starch.
  8. Pour in the chicken broth and stir.