(Not-very-authentic) Paella

First, I cut this out of GQ or Esquire magazine years ago as a "date meal" men could easily make...so not a very authentic source for this traditional Spanish dish! Second, I have liberally adapted it to suit my tastes...really it should have lots of seafood, maybe some peppers and peas. This is a more tomato-y version, the combination of tomatoes, olives and capers almost like an Italian puttanesca sauce. Hard to go wrong with that trinity, in my opinion!

1 cup rice

2 + 1/2 cups chicken broth

8 ounces chorizo, sliced

5 tablespoons butter

2 chicken breasts, cut into 1" chunks

4 teaspoons dried oregano

1 medium onion, minced

2+ cloves garlic, minced

1/2 cup black olives, chopped

3 tablespoons capers

2 bay leaves

1 15-ounce can diced tomatoes

1 ounce chipotle pepper, sliced

1/3 cup chopped cilantro

1/3 cup chopped parsley

lemon wedges

Combine rice and 2 cups chicken broth and bring to a boil. Cover and simmer until rice is almost done. Remove from heat. Saute chorizo in a skillet until edges get a little charred. Remove from pan and drain on some paper towels. If pan has excessive grease, drain--though it's fine to leave a little in the pan for the chicken. Add 1-2 tablespoons butter to the skillet. Sprinkle chicken with oregano, salt & pepper, and saute until just cooked; set aside.

In a large skillet, saute onion and garlic in remaining butter over medium heat until soft. Add olives, capers, bay leaves and tomatoes. Mix in chicken, rice, parsley, cilantro and chipotles. Adjust seasonings and add some chicken broth if it seems dry. Remove from heat and let sit for one hour so flavors can combine. Reheat and serve with lemon wedges. (Lemon seems to enhance almost any tomato dish!)