Chicken and Chorizo Paella

From All You magazine. The chorizo gives this a very nice flavor.

1 1/4 lb boneless, skinless chicken breasts, cut into 2-inch chunks
Salt
1/4 cup flour
2 Tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, finely chopped
4 oz cooked chorizo (this recipe sliced it in rounds; they only had the crumbled variety here, so I just added crumbled chorizo)
1 1/2 c rice
3 1/2 c low sodium chicken broth
1 15-oz can diced tomatoes, drained
1 cup frozen peas

Sprinkle chicken with salt and dredge in flour. Warm 1 Tbsp oil in a large, deep nonstick skillet over medium-high heat. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.

Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add chorizo and cook until lightly browned, about 2 minutes. Stir in rice, broth, tomatoes and 1/2 tsp salt. Bring to a boil; add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10-12 minutes.

Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.