• 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
  • 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 4 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 2 cups low-salt chicken broth
  • 1 14.5-ounce can diced tomatoes in juice
  • 1/4 cup chopped roasted red peppers from jar
  • 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)


  1. Preheat oven to 400°F.
  2. Mix white wine and saffron threads in small measuring cup; set aside
  3. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs
  4. Heat heavy large oven proof skillet over medium-high heat
  5. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes
  6. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side
  7. Transfer chicken to plate with chorizo
  8. Pour off all but 1 tablespoon drippings from skillet
  9. Reduce heat to medium
  10. Add chopped onion and cook until translucent, stirring often, about 5 minutes
  11. Add minced garlic and stir 30 seconds
  12. Add long-grain rice and stir to coat
  13. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet
  14. Add chicken broth, tomatoes with juice, and roasted red peppers
  15. Bring to simmer
  16. Stir in browned chorizo
  17. Place chicken thighs, skin side up, atop mixture in skillet
  18. Cover skillet tightly with foil, then cover skillet with lid
  19. Bake paella until rice is almost tender, about 25 minutes
  20. Transfer chicken to plate
  21. Stir rice; season to taste with salt and pepper
  22. Scatter snap peas over
  23. Return chicken to skillet, nestling into rice
  24. Cover with foil and lid
  25. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longe