Heat a large skillet over medium heat. Saute 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 1/4 cup water. Increase heat, cover, and let cook about 5 minutes. Sprinkle with green onions, and serve.
Great with Caramel Pudding.
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|Serving Size: 1 Serving (742g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (19%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 205.3mg||63 %|
|Sodium 1290mg||44 %|
|Potassium 1069mg||28 %|
|Total Carbohydrate 105.8g||31 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 98.2g|
|Protein 56g||80 %|
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Calories per serving: 822
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