Heat a large pan or pot over medium-low heat and coat with cooking spray. Add onions, garlic, chorizo, celery, and carrot. Sauté for 6-8 minutes, or until softened.
Add the tomatoes and cook for an additional 2-3 minutes. Stir in the rice and cook for another 2-3 minutes.
Add the chicken breast pieces, tomato paste, paprika, and saffron (if using). Pour in enough water to just cover the rice. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally.
When there’s little water remaining, stir in the roasted peppers and frozen peas. Continue cooking for 5-6 minutes, or until the rice is tender and the chicken is cooked through. Add a splash of boiling water if the mixture gets too dry.
Season with salt and pepper to taste. Garnish with fresh parsley and serve with lemon wedges for squeezing over.
Tips:
You can substitute chicken thighs for breasts if desired. Just adjust the cooking time based on the thickness of the pieces.
Feel free to add other vegetables you like, such as chopped bell peppers, zucchini, or green beans.
If you don’t have saffron, a pinch of turmeric can be used for a similar color and earthy flavor.
For a vegetarian option, omit the chorizo and add another chopped vegetable or some cooked lentils.
