No special pan required for this dish. A classic Spanish dish with chicken, tomatoes, chorizo sausage and rice. Saffron threads give it a beautiful color and flavor. A side of sugar snap peas is included.
Thaw completely. Preheat oven to 350 degrees . Heat a large skillet over medium heat. Add Chorizo to pan and saute until fat begins to render and sausage browns; 3 mins. Transfer chorizo to plate. Add 2T olive oil to skillet, add chicken and cook until browned; 2 mins each side. Transfer chicken to plate with chorizo. Add chopped onion/garlic to same pan. Cook until translucent; 5 mins. Add rice to pan and stir to coat. Add wine mixture and bring to a boil; scraping up brown bits. Add chicken broth mixture to pan. Bring to a simmer. Stir in Chorizo. Cover with foil then with lid. Bake in over for 10 mins. Remove from oven and add chicken to. Bake for another 15 mins. Add Snap peas to pan and place in oven for 5 mins.