Paella Style Skillet For Weeknight Dinner Win!

Easy Paella Skillet is a quick & easy weeknight meal that is also delish! This can be made with boneless skinless thighs or bone in. Just add more time if using bone in.
2-2 1/2 lb boneless, skinless chicken thighs (I used bone in-just add more time to cook if bone in)
Salt and coarsely ground black pepper
1/2 large onion
1 tbsp Garlic Oil or olive oil
12 oz Linguiça, sliced
1 can (14.5 oz) diced tomatoes, drained
2 garlic cloves, pressed
1 cup frozen peas
4 cups hot cooked rice with chicken stock and annatto or Sazon seasoning with annatto.
DIRECTIONS
1. Season chicken with salt and pepper. Chop onion using Food Chopper. In (12-in.) Skillet, heat oil over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook 6-8 minutes or until chicken begins to brown, turning once using Chef's Tongs. Set chicken aside and tent with foil.
2. Add onion, sausage, tomatoes, garlic pressed with Garlic Press and seasoning to Skillet. Bring to a boil. Return chicken to Skillet; reduce heat to medium-low. Cover and simmer 10-12 minutes or until chicken is no longer pink and Pocket Thermometer registers 180°F in thickest part of thigh.
3. Stir in peas; cook 2-3 minutes or until peas are heated through, stirring occasionally. Serve paella over rice.
Yield:
8 servings
For products used in this recipe, go to www.tiny.cc/wlc