Serves 4
¼ cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1½ pounds)
Kosher salt and freshly ground pepper
1½ cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3½ cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving
Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes.
Season the chicken with ¼ teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes.
Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.