Chorizo Mexican Rice with Chicken Thighs

Chorizo Mexican Rice with Chicken Thighs

I love when meals work out like tonight's... I opened the fridge and saw boneless chicken thighs and chorizo bulk sausage. I knew I had rice so, I went for it!

Ingredients:

• Rice (brown or white, long grain)
• Chorizo sausage or bulk
• Boneless chicken thighs
• Frozen peas
• Lemon
• Capers
• Garlic cloves
• Garlic powder
• Shallot or onion
• Tomato paste
• Salt & pepper
• Olive oil
• Cilantro (optional)

Start:

1. Cook rice in rice cooker or on the stove in a pot with two scoops of tomato paste, garlic powder, salt and pepper.
2. Place the chorizo and chicken thighs in the same large pan, no oil necessary, the juices from the chorizo will help cook the chicken. Season with salt and pepper. You can cover the meat with a pan top if you have one. Make sure to break up the sausage bulk and flip the chicken from time to time. 
3. While the rice is cooking, saute in olive oil the crushed garlic and chopped up onion or shallot (half of a medium size onion and a couple cloves of garlic).
4. Once the garlic and onion are browned, add a cup or so of peas, squeeze lemon over pan, salt and pepper to taste. Add a scoop of capers once peas are soft.
5. Once meat is fully cooked, remove the chicken thighs and drain 3/4 of the chorizo drippings out of the large pan.
6. When the rice is finished, join with the peas, garlic, and onion in the large pan of chorizo and mix together, salt & pepper one more time, squeeze more lemon on the Chorizo Mexican Rice. 
7. Plate your meal! Top the chicken with cilantro and serve next to a generous amount of the Chorizo Mexican Rice.