6 boneless, skinless chicken thighs
2 tablespoons olive oil, divided
1 teaspoon each: paprika, garlic powder, dried oregano
Salt and ground black pepper
1/2 pound cooked chorizo, sliced 1/2-inch thick
1 medium-large onion, cut into medium dice
1/2 red bell pepper, cut into medium dice
1 1/2 cups short-or medium-grain white rice
3/4 teaspoon turmeric
2 1/2 cups chicken broth
1 can (14.5 ounces) petite-diced tomatoes
3/4 cup frozen peas
Toss chicken with 1 tablespoon of the oil, paprika, oregano, garlic, and a generous sprinkling of salt and pepper.
Heat a large heavy-bottomed deep skillet pan over medium-high heat. Add chicken; sauté, turning once, until well browned about 6 minutes; set aside.
Add remaining tablespoon of oil and the sausages; cook until browned, 2 to 3 minutes. Add onions and peppers; cook until tender, about 4 minutes longer. Stir in rice and tumeric to coat with oil. Add broth, tomatoes and chicken; bring to a simmer over medium-high heat. Reduce heat to low; cover and cook until most of the liquid has absorbed, 15 minutes. Stir in peas; cover and turn off heat a few minutes. Serve.