2 boneless skinless chicken breasts, cut into 1 inch cubes
2 chorizos, chopped casing removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 cup saffron yellow rice
1 can chicken broth
1/2 cup white wine
1 can stewed tomatoes, chopped
1. Season chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken and chorizo, cook thoroughly about 8 minutes stirring regularly.
3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
4. Add rice and cook 1 to 2 minutes. Stir in broth, white wine, and tomatoes. Stir in remaining salt, pepper, and paprika. Bring to a boil. Cover, and simmer for 20-25 minutes until the rice is cooked.