Easy Spanish Chicken Paella

INGREDIENTS
• 4 tablespoons olive oil, divided
• 1 large sweet Vidalia onion or yellow onion, diced small
• 1 red bell pepper, trimmed, seeded, and diced small
• 6 oz Chorizo Sausage, sliced thin
• 3 cloves of garlic, pressed or finely minced
• 1-pound boneless skinless chicken breast and/or thighs, diced into bite-sized pieces, seasoned with salt and pepper
• 2 ½ cups Rice, cooked it should be approx. 5 cups **
• 1-2 cups low-sodium chicken broth
• 1 teaspoon Paellero or Spanish Seasoning, use more at the end of cooking for a stronger flavor. We used cumin, paprika, saffron, red chili pepper
• one 15-ounce can of petite diced tomatoes
• 1 cup water (or additional chicken broth), as necessary
• 1 cup frozen peas (I added straight from the freezer)

INSTRUCTIONS
To a large skillet or paella pan, add 2 tablespoons olive oil.
Saute onion, pepper, and chorizo over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes
Add the garlic and cook until fragrant, about 1 minute; stir. Remove the mixture from the pan; set aside.
Add the remaining 2 tablespoons of olive oil to the pan
Sauté chicken until it is almost cooked all the way through.
Add the rice to the pan with the chicken. Stir to combine. Add back the onion and pepper mixture and mix. Add in the tomatoes and peas.
To the 1 cup of chicken broth, add the Spanish seasoning and stir to combine. Add the chicken broth to the chicken and rice mixture.
Taste Paella. If it’s too dry and firm and all the liquid is absorbed, add a bit more water/broth using your judgment. Season if needed.
**When pre-cooking the rice, achieving a crusty, slightly golden, brown color to the rice is traditional.