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1.
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Preheat oven to 400 degrees F. Separate chicken leg quarters into chicken thighs and drumsticks.
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Set aside.
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2.
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Combine salt, paprika, and black pepper in a small bowl.
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Rub spice mixture all over the chicken.
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3.
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In an un-greased large ovenproof skillet (use one with a lidyoull need it later), over medium-high heat, heat chorizo until the fat renders and begins to brown, stirring occasionally.
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Transfer to a plate and set aside.
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4.
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Add chicken to the skillet, skin side down and leave it alone until the skin has browned and comes loose from the pan effortlessly, about 4 minutes.
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Then flip and cook until browned on the other side, another 4 minutes.
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Transfer to the plate with the chorizo and set aside.
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5.
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Pour off all but 1 tablespoon of fat from the pan and reduce heat to medium.
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Add onion and cook until fragrant and translucent, stirring often, about 5 minutes.
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Add garlic and stir for 30 seconds.
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6.
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Add rice and stir to coat it with the oil and onion mixture.
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Add wine to deglaze the pan, scraping the browned bits from the bottom of the pan.
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7.
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Add chicken broth, tomatoes and peppers.
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When it comes to a simmer, stir in chorizo and place the chicken pieces, skin side up, on top of the rice.
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Cover the skillet tightly with foil and then a lid and bake in the preheated oven for 25 minutes.
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8.
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After 25 minutes, place the chicken on a plate so you can stir the rice and season with salt and pepper.
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Scatter snap peas into the skillet and return the chicken to the skillet like before.
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Cover with foil and lid, and bake for another 10 minutes, until everything is cooked.
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Note: If youd like a crispy rice crust, after step 7, remove the skillet from the oven.
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Place the chicken on a plate, scatter snap peas on top and return chicken, skin-side up, to the top of the skillet.
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Cook on the stove top on high heat for 10 minutes.
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Adapted from Bon Appetite.
