2 Tbsp olive oil 1½ lb (skinless, boneless) chicken thighs, cut into bite-size pieces 3 tsp smoked paprika 2 cups short-grain rice (I used arborio) 1-14.5 oz can diced tomatoes 1 cup chicken broth 1 cup white wine 4 oz cured chorizo, roughly chopped (I found this in the packaged deli meat section) 1 medium onion, diced 4 cloves garlic, minced pinch of saffron 3 cups frozen peas 1 cup chopped parsley for serving lemon wedges for serving

eat oil in large pan.
Add chicken and sprinkle with half of paprika and season with salt and pepper.
Cook until golden brown, about 5 minutes, stirring occasionally.
Transfer chicken to the slow cooker with a slotted spoon.
Add rice to pan and cook for about 3 minutes, stirring occasionally. Add to slow cooker.
Add remaining ingredients to slow cooker, season with salt and pepper and stir to combine.
Cook on high for 2 hours, until rice is soft.
Stir in peas and let sit for 10 minutes.
Serve with parsley and lemon wedges.