- 1/2 cup white wine
- 1/2 teaspoon saffron threads
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons smoked paprika
- 1 teaspoon pepper
- 115g chorizo, cut into 1/4 inch-thick slices
- 1 tablespoon olive oil
- 6 chicken thighs, trimmed of excess fat
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 1/2 cups long grain rice
- 2 cups chicken broth
- 1 can whole tomatoes
- 1/4 cup roasted red peppers
- 2 1/2 cups peas
- 1 cup whole green olives
Preheat oven to 200°C.
In a small bowl, combine white wine and saffron. Let rest at least 10 minutes.
Combine salt, paprika and pepper, then coat the chicken with this spice mixture.
In a buffet casserole set over medium heat, saute chorizo slices until caramelized and the fat has rendered. Transfer to a plate, leaving the fat in the pan.
Add olive oil. Place the chicken, skin side down, into the pan and sear until the skin is browned and crisp. Remove to a plate.
Lower the heat to medium-low and add the onions to the pan. Cook until translucent. Add the garlic and cook until aromatic, about 30 seconds.
Add the rice to the pan with the onions and garlic. Stir until all the rice is coated in oil and the onion mixture is incorporated.
Add the wine-saffron mix. Deglaze the pan, using a spoon to scrape up any browned bits. Allow the rice to absorb nearly all of the wine.
Pour in the chicken broth and tomatoes with juice. Return the chorizo to the pan and add the roasted red peppers. Bring to a simmer and stir, crushing the tomatoes into smaller chunks with the spoon.
Return the chicken thighs to the pan, placing them skin side-up on top of the rice. Cover with the lid and bake 25 minutes.
Remove from the oven. Remove the chicken to a plate, and stir the peas and olives into the rice. Season to taste with salt and pepper.
Place the chicken atop the rice mixture, then bake another 10 minutes. Serve directly from the pan.