1 cup long-grain basmati rice
2 1/2 cups low-sodium chicken broth
1 pound chicken tenders, cut crosswise into 1-inch pieces
3/8 teaspoon smoked Spanish paprika
Salt and freshly ground pepper
3 tablespoons olive oil
1 cup chopped yellow onion
8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
1 red bell pepper, diced
3 cloves garlic, minced or pressed
1/4 teaspoon saffron, crushed
1/2 teaspoon dried oregano
1 14.5-ounce can diced tomatoes
3/4 cup frozen peas
1 tablespoon chopped fresh parsley, plus more for garnish
1. Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
2. Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more.
4. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so.
5. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed.
6. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley.