Skillet-style rice with chicken and chorizo ​​sausage

Ingredients:

• 2 cups of parboiled rice
• 4 boneless, skinless chicken thighs (about 700g)
• 1.5 cups sliced ​​dry-cured chorizo ​​sausage (about 200 g)
• 1/4 cup extra virgin olive oil
• 1 medium onion, finely chopped
• 2 crushed cloves of garlic
• Coarse salt and freshly ground pepper
• 3 tablespoons tomato paste
• 3 tbsp. capers with brine
• 3.5 cups low-fat, low-salt chicken broth
• 1 cup frozen peas
• Lemon wedges for serving

Preparation:

1. Heat olive oil in a large heavy skillet or saucepan over high heat. Add the onion and garlic and cook for 3 minutes, until the onion is translucent.
2. Sprinkle the chicken with 1/4 teaspoon each of salt and pepper. Add to the pan along with the chorizo ​​sausage and cook for 3 minutes, turning occasionally, until the chicken is browned.
   
   Move the chicken and sausage to one side of the pan and add the tomato paste, rice, and capers. Pour in the broth and bring to a boil. Cook for 8 minutes, stirring occasionally.
   
   Add the peas, reduce the heat to medium-medium, cover, and cook for 15 minutes, until the rice is tender. Remove the pan from the stove and let it sit, covered, for 5 minutes.
3. Fluff the rice with a fork and mix with all the ingredients in the pan. Serve with lemon wedges.