Jerk Chicken Paella

Instructions

• Step 1

• Season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Transfer to plate.

  Step 2

• Stir in onion and garlic; cook for 3 to 5 minutes or until softened. Stir in rice, orange and red bell peppers, thyme, turmeric and curry powder; cook for 2 to 3 minutes or until peppers are slightly softened.

  Step 3

• Return chicken to skillet. Stir in jerk paste; cook for 2 to 3 minutes or until well coated and fragrant.

  Step 4

• Stir in broth, tomatoes and pigeon peas; bring to boil. Reduce heat to medium-low; cover and cook for 20 to 25 minutes or until most of the liquid is absorbed, rice is tender, chicken is cooked through and veggies are tender.

  Step 5

• Stir in green onions and cilantro. Serve with lime wedges.