Spanish Chicken and Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 bell peppers, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tsp paprika, smoked
• 1 tsp cumin
• 1 tsp oregano, dried
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 cup long grain rice
• 1 cup peas, frozen
• 1/4 cup fresh parsley, chopped
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large skillet over medium-high heat, cook the chicken in a drizzle of oil until browned on all sides, about 5-7 minutes.

2. 2

   Add the bell peppers, onion, and garlic. Cook for 3-4 minutes until softened.