Baked Chicken Paella

1. Preheat oven to 400°F. Separate chicken leg quarters into chicken thighs and drumsticks. Set aside.

2. Combine salt, paprika, and black pepper in a small bowl. Rub spice mixture all over the chicken.

3. In an un-greased large ovenproof skillet (use one with a lid—you’ll need it later), over medium-high heat, heat chorizo until the fat renders and begins to brown, stirring occasionally. Transfer to a plate and set aside.

4. 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. Then flip and cook until browned on the other side, another 4 minutes. Transfer to the plate with the chorizo and set aside.

5. Pour off all but 1 tablespoon of fat from the pan and reduce heat to medium. Add onion and cook until fragrant and translucent, stirring often, about 5 minutes. Add garlic and stir for 30 seconds.

6. Add rice and stir to coat it with the oil and onion mixture. Add wine to deglaze the pan, scraping the browned bits from the bottom of the pan.

7. Add chicken broth, tomatoes and peppers. When it comes to a simmer, stir in chorizo and place the chicken pieces, skin side up, on top of the rice. Cover the skillet tightly with foil and then a lid and bake in the preheated oven for 25 minutes.

8. After 25 minutes, place the chicken on a plate so you can stir the rice and season with salt and pepper. Scatter snap peas into the skillet and return the chicken to the skillet like before. Cover with foil and lid, and bake for another 10 minutes, until everything is cooked.

Note: If you’d like a crispy rice crust, after step 7, remove the skillet from the oven. Place the chicken on a plate, scatter snap peas on top and return chicken, skin-side up, to the top of the skillet. Cook on the stove top on high heat for 10 minutes.

Adapted from Bon Appetite.