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

2 Tbsp olive oil 1 ½ lb (skinless, boneless) chicken thighs, cut into bite-size pieces 3 tsp smoked paprika 2 cup s 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 3 cup s frozen peas 1 cup chopped parsley 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.