1. Pat chicken dry with paper towels and season with salt and pepper. Dredge chicken in flour to coat and shake off excess. Heat 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on one side, about 5 minutes. Transfer chicken to plate and set aside.
2. Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add chorizo, onion, bell pepper, saffron and teaspoon salt and cook until onion is softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds.
3. Stir in broth, scraping up any browned bits. Nestle chicken into rice, browned side up. Cover and cook over medium-low heat until liquid is absorbed and thickest part of chicken registers 160F (70C) on instant-read thermometer, about 10 minutes.
4. Transfer chicken to plate. Off heat, sprinkle peas over rice, cover and let warm through, about 2 minutes.
5. Season with salt and pepper to taste and serve with chicken.
If you cant find chorizo, use tasso, andouille or linguica sausage. Source: The Best 30-Minute Recipes From the Editors of Cooks Illustrated.
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|Serving Size: 1 Serving (566g)|
|Recipe Makes: 4|
|Calories from Fat: 243 (26%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 174.3mg||54 %|
|Sodium 1071.2mg||37 %|
|Potassium 1077.8mg||28 %|
|Total Carbohydrate 89.6g||26 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 83.8g|
|Protein 75g||107 %|
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Calories per serving: 927
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