|1 lbs. boneless skinless chicken thighs, cut into 2” pieces|
|½ lbs. small raw shrimp, peeled and deveined|
|½ lbs. fresh ground chorizo|
|1 cup long grain rice|
|2 cup sweet onion, chopped|
|2 cup cherry tomatoes, cut in half|
|1 cup Anaheim pepper, seeded and chopped|
|1 cup red pepper, seeded and chopped|
|2 tbsp. garlic, chopped|
|1 tbsp. fresh thyme, chopped|
|2 tbsp. capers, drained|
|2 tsp. tomato paste|
|½ cup white wine|
|1 ½ cup low sodium chicken broth|
|2 tbsp. extra virgin olive oil|
|½ tsp. saffron threads|
|3 tbsp. kosher salt|
|1 tbsp. course black pepper|
|½ cup flat leaf parsley, chopped|
|1 lemon cut into wedeges|
|your favorite tortillas|
Place a large sauté pan over medium heat. Add chorizo to pan and brown about 4 minutes, remove with slotted spoon and set aside.
Add another tablespoon of olive oil to pan along with onions, ¼ tsp. salt, ¼ tsp. pepper and sauté about 4 minutes. Add tomatoes, Anaheim and red peppers with ½ tsp. salt, ¼ tsp. pepper and sauté about 10 minutes. Add rice, garlic, thyme and white wine to onion pepper mixture and sauté together 2 minutes. Add broth, tomato paste, capers, ½ tsp. salt, and ¼ tsp. pepper to pan and stir to combine with all other ingredients.
Return browned chorizo and chicken to pan, spreading meat out evenly, place a tight lid on pan, turn heat to low and allow to simmer together about 35 minutes until rice is cooked. Remove heat from pan, add small raw shrimp, ½ tsp. salt, ¼ tsp. pepper and parsley to hot rice meat mixture, stir gently to combine, place lid back on and allow to sit another 8-10 minutes until shrimp are pink and cooked.
Serve immediately with lemon wedges and warm tortillas. Enjoy!