Jerk Chicken Paella Recipe with Pigeon Peas

Ingredients

• 2 cups Carolina® Parboiled Medium Grain Rice for Paella
• 2 lb boneless, skinless chicken thighs, cut into 2-inch chunks
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp ground turmeric
• 1 tsp curry powder
• 3 tbsp jerk paste
• 4 cups sodium-reduced chicken broth
• 1 can (14 oz) diced tomatoes, drained
• 1 can (14 oz) pigeon peas, rinsed and drained
• 4 green onions, thinly sliced
• 1/4 cup fresh cilantro, finely chopped
• 2 limes, cut into wedges