Mexican Paella

Name: Mexican Paella
Ingredients: 4 teaspoons vegetable oil divided; 1 1/4 pounds boneless, skinless chicken thighs; 1 tablespoon chipotle peppers in adobo sauce; 2 ounces chorizo sausage chopped; 2 cloves garlic; 1 1/2 cups regular or converted rice uncooked; 2 cups ragu old world style pasta sauce; 4 ounces uncooked large shrimp; 1 cup green peas frozen; 2 cups water; 1 onion medium, chopped; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

13 ingredients

4 steps

Ingredients

4 teaspoons vegetable oil divided
1 1/4 pounds boneless, skinless chicken thighs
1 tablespoon chipotle peppers in adobo sauce
2 ounces chorizo sausage chopped
2 cloves garlic
1 1/2 cups regular or converted rice uncooked
2 cups ragu old world style pasta sauce
4 ounces uncooked large shrimp
1 cup green peas frozen
2 cups water
1 onion medium, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1

Heat 1 teaspoon oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until almost cooked. Remove chicken from skillet and set aside.
2

Heat remaining 1 teaspoon oil in same skillet over medium heat and cook onion with chorizo, stirring frequently, 4 minutes or until onion is crisp-tender. Stir in rice and cook, stirring frequently, 2 minutes. Stir in garlic and cook 30 seconds.
3

Stir in water and chipotle peppers. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in Pasta Sauce and peas. Return to a boil. Reduce heat to low and simmer covered 8 minutes. Stir in chicken and shrimp and simmer covered 2 minutes or until rice is tender and shrimp turn pink.
4

Season chicken with salt and black pepper.