Mexican Paella

Ingredients

• 3 ¼ cups store-bought low-sodium chicken broth
• Coarse salt
• 1 large poblano pepper
• 1 (15-ounce) can diced tomatoes in their juices, preferably fire-roasted
• ¼ cup olive oil
• 6 chicken thighs
• ½ medium onion, chopped
• ½ cup (4 ounces) Mexican chorizo sausage, casings removed
• 3 cloves garlic, peeled and finely chopped
• 2 cups medium-grain rice
• ½ pound medium-large shrimp, peeled, tail-on, if desired, and deveined
• 1 pound mussels, scrubbed
• 1 cup frozen peas
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons silver tequila (optional)

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