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Here is the recipe:
2 tablespoons EVOO
2 pounds boneless skinless chicken breast (cut to bite size)
3 teaspoon sweet smoked paprika
2 cups short or medium grain rice
1 can 14.5 oz whole tomatoes
1 1/2 cup low sodium chicken broth
1/2 cup dry white wine (optional)
1 pkg 8oz. cured chorizo, thinly sliced.
1 onion, finely chopped
3 cloves garlic finely chopped
1 tablespoon salt
2 cups thawed frozen peas
1/2 cup chopped flat-leaf parsley
1 lemon cut into 8 wedges
heat EVOO on med-high. add chicken in a single layer and sprinkle with 1 1/2 tsp paprika, salt, pepper. Cooked both sides golden brown about 5 minutes.
transfer chicken to slow cooker. Add rice to skillet and cook until light golden about 3 minutes.
Add rice, tomatoes, broth, wine chorizo, onions, garlic and the rest of paprika to slow cooker. Stir to combine.
cover and cook on high heat until the rice is tender about 1 3/4 to 2 hours.
Stir in peas, cover and let set for 10 minutes.
top with parsley and serve with lemon wedge.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj’ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack’s motto is “Do God’s work and He will do your work!
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