Easy Chicken Paella

 I realized one thing today when I was making my solo dinner (Max had to do OT as usual) by throwing everything from the fridge into a pot that I do a lot of one-pot meals. It's easy and usually super delicious without dirtying any pans or plates. This chicken paella is like one of those tasty one-pot meals that have became part of our weekly routine.

saffron threads soaked in white wine 

Easy Chicken Paella
adapted from this recipe

1/2 cup dry white wine
12 tsp saffron threads
1 1/2 tsp salt
1 1/4 tsp smoked paprika
6 large chicken thighs with skins and bones
4 ounces fully cooked smoked Spanish chorizo, sliced 1/4" thick
1 tbsp olive oil
1 large sized onion, chopped
4 garlic cloves, minced
1 1/2 cups long-grain rice
2 cups low-sodium 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

1. Mix white wine and saffron threads; set aside. Rub salt, smoked paprika and black pepper all over chicken thighs.
2. Heat a skillet over medium-high heat. Add chorizo and saute until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo
3. Pour off all but 1 tbsp drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover the skillet with lid and simmer for about 25 minutes. Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with lid, simmer for another 10 minutes.