Lunch: Spanish Chicken and Rice

Ingredients

2 tablespoons vegetable oil
8 ounces Spanish chorizo, skin removed, cut into 1/4-inch coins
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 yellow onion, cut into 1/4-inch dice
1 red bell pepper, seeded, cut into 1/4-inch dice
4 cloves garlic, minced
2 cups long-grain white rice
1 tablespoon paprika
3 cups chicken stock
One 15-ounce can diced tomatoes
1 cup frozen peas, thawed
3/4 cup small pimento-stuffed green olives
Chopped fresh parsley or cilantro, for garnish

Instructions

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