Quick Chicken Paella with Sugar Snap Peas

Ingredients

• 1 teaspoon pepper black freshly ground
• 14.5 ounce frangelico diced canned
• 6 large strips. with skin and bones, excess skin and fat trimmed ( 2 1/2 pounds)
• 0.5 cup wine dry white
• 4  garlic clove minced
• 2 cups chicken broth 
• 1 tablespoon olive oil 
• 1.5 cups onion chopped ( 1 large)
• 1.5 cups rice long-grain
• 0.3 cup roasted peppers red chopped
• 0.5 teaspoon saffron threads 
• 1.5 teaspoons salt 
• 1.3 teaspoons paprika smoked
• 8 ounces sugar snap peas trimmed

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 400°F.
2. Mix white wineand saffron threads in small measuringcup; set aside.
3. Combine salt, smokedpaprika, and black pepper in small bowl;rub spice mixture all over chicken thighs.
4. Heat heavy large ovenproof skillet overmedium-high heat.
5. Add chorizo and sautéuntil fat begins to render and sausagebrowns, stirring occasionally, about3 minutes.
6. Transfer chorizo to large plate.
7. Add olive oil to skillet.
8. Add chicken thighsto skillet and cook until browned, about4 minutes per side.
9. Transfer chicken toplate with chorizo.
10. Pour off all but 1 tablespoon drippingsfrom skillet. Reduce heat to medium.
11. Addchopped onion and cook until translucent, stirring often, about 5 minutes.
12. Add mincedgarlic and stir 30 seconds.
13. Add long-grainrice and stir to coat.
14. Add wine-saffronmixture and bring to boil, scraping upbrowned bits from bottom of skillet.
15. Addchicken broth, tomatoes with juice, androasted red peppers. Bring to simmer. Stirin browned chorizo.
16. Place chicken thighs, skin side up, atop mixture in skillet. Coverskillet tightly with foil, then cover skilletwith lid.
17. Bake paella until rice is almosttender, about 25 minutes.
18. Transfer chicken to plate. Stir rice;season to taste with salt and pepper. Scattersnap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid.
19. Bake until snap peas are crisp-tender, riceis tender, and chicken is cooked through, about 10 minutes longer.
20. * Sometimes labeled Pimentón Dulce orPimentón de La Vera Dulce; available atsome supermarkets, at specialty foodsstores, and from latienda.com.
21. ** Spanish chorizo, a pork-link sausageflavored with garlic and spices, is milderthan Mexican chorizo. It's available atspecialty foods stores and Spanish marketsand from latienda.com.
22. Bon Appétit