# Required Ingredients:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 5.3 oz Spanish chorizo sausage, sliced
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 2 garlic cloves, minced
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh parsley, chopped
→ Grains
08 - 1 cup long-grain white rice, rinsed
→ Liquids
09 - 2 1/4 cups chicken broth
10 - 2 tablespoons olive oil
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until lightly browned, about 4 minutes. Remove chicken and set aside.
02 - Add remaining olive oil to the skillet. Cook chorizo until it releases oil and begins to brown, approximately 2 minutes.
03 - Stir in chopped onion and diced bell pepper. Sauté until softened, about 3 minutes. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.
04 - Add rinsed rice, stirring to coat with oil and spices. Return chicken to skillet, then add halved cherry tomatoes and dried oregano.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
06 - Remove skillet from heat and let stand covered for 3 minutes. Fluff rice with a fork, garnish with fresh parsley, and serve immediately.
