Created by ForeverMama on June 22, 2019
Step 1: Preheat oven to 375-degrees.
Step 2: Make a rub out of 4 tablespoons of the olive oil and the paprika, oregano, cumin, cayenne pepper, salt, and pepper. Using your hands, rub the chicken with just enough of the mixture to coat it.
Step 3: Set the chicken aside for 10 minutes, allowing the spices to be absorbed.
Step 4: In a large, heavy Dutch oven, over medium-high heat, brown chorizo in remaining olive oil. Remove the chorizo with a slotted spoon to a plate and lightly brown chicken on both sides, removing to the same plate.
Step 5: Add the soffrito of onion, garlic, and roasted red peppers and saute until very soft.
Step 6: Add saffron and rice. Mix for 1 minute to coat rice.
Step 7: Add chicken stock, tomatoes, and bay leaf, stir for 1 minute and add chicken, chorizo, and peas. Bring to a boil, cover, and bake in the oven for 45 minutes.
Step 8: Reduce the oven heat to warm and remove the chicken from the pan, allowing it to cool enough to handle.
Step 9: Using your fingers and a fork, pull or shred the chicken. Return the chicken to the pan and keep covered until ready to serve.
Step 10: Transfer the chicken and rice to a large bowl and gently toss to combine all the ingredients.