INGREDIENTS
1 tsp. extra-virgin olive oil
1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 lb. chorizo, sliced
Kosher salt
Freshly ground black pepper
1 cup short-grain rice
1 (15 oz.) can diced tomatoes
1 large onion, chopped
5 cloves garlic, minced
2 tsp. paprika
Pinch of cayenne pepper
2 cups low-sodium chicken broth
1/3 cups dry white wine
1/2 lb. medium shrimp, peeled and deveined
1 1/2 cups frozen peas
Freshly chopped parsley, for garnish
Lemon wedges, for serving
DIRECTIONS
Heat oil in a large skillet over medium heat.
Add chicken to one side and chorizo to the other.
Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.)
In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika and cayenne and season with salt and pepper.
Pour over chicken broth and white wine, then stir to combine.
Cover and cook on low until rice is almost tender, stirring occasionally, 1 1/2 to 2 hours.
Remove lid and stir in shrimp and frozen peas.
Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more.
Garnish with parsley and serve with lemon wedges.
