Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups short grained rice (optional: arborio)
- 1 (14 ounce) can diced tomatoes, drained
- 2 cups low sodium chicken broth
- 4 ounces turkey chorizo, roughly chopped
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 cup shredded carrots
- 2 cups peas, fresh or frozen
- 4 garlic cloves, minced
- ¼ teaspoon smoked paprika
- ¼ teaspoon saffron
- 1 bay leaf
Directions
- Heat the oil in a pan on medium. Add the chicken and cook until the outsides are all browned. Add all the ingredients, including the chicken, to the slow cooker and cook on low for 3 to 4 hours, high for 1 to 2 hours, or until the rice has soaked up the liquid. Remove the bay leaf and serve with fresh parsley and lemon juice!
Recipe source ; skinnyms