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1
Place the butter in a small pot over medium heat.
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2
Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat.
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3
Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes.
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4
Stir in parsley; turn off the heat and cover.
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5
Let stand to cool.
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6
Fluff the rice with a fork then place in container and store in the refrigerator.
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7
Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes.
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8
Place the chicken in a bowl and shred the meat with 2 forks.
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9
Reserve the stock.
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10
While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes.
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11
Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper.
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12
Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine.
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13
Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes.
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14
Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
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15
To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through.
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16
Add the rice to the soup and return the soup to a bubble.
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17
Serve in shallow bowls.
