One Pot Skillet Paella

One Skillet Paella

Another one dish recipe because we boaters LOVE simplicity when it comes to creating tasty but low maintenance meals onboard.
This paella dish has great flavour, a terrific combination of textures and is easy to create.  Enjoy!

Ingredients & Method:
4 ounces chorizo, diced    
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 tsp. salt     1/2 tsp. freshly ground black pepper
1 medium yellow onion, diced    
1 red capsicum, cut into strips
2 garlic cloves, minced    
2 cups white rice (preferably aborio or basmati)
5 cups low-sodium chicken broth    
2 tsp. paprika
1 tsp. dried thyme    
1 bay leaf
1 cup frozen green peas    
1.2 pound medium shrimp, peeled and deveined
1 tbsp. freshly squeezed lemon juice    
1/4 cup green onions, thinly sliced

+ Heat a large skillet over medium heat. Sauté chorizo until fat is rendered, about 5 minutes. + Let drain on a paper towel.
+ Season chicken with salt and pepper. Cook, stirring occasionally, until evenly browned, about 5 to 7 minutes.
+ Remove chicken, and add onion, red pepper, and garlic, and cook until tender, about 7 minutes. Stir in rice, and cook 2 minutes. Add broth, paprika, thyme, bay leaf, reserved chorizo and chicken, and additional salt and pepper to taste.
+ Bring to a low boil, then reduce heat to a low simmer. Cover, and let cook 10 minutes. Stir in peas, shrimp, and lemon juice. If the rice is looking dry, add ¼ cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.

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