Slow-Cooker Paella - Rice Stew

Ingredients: 2 tablespoons EVOO 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces 3 teaspoons sweet smoked paprika 2 cups short-or medium-grain rice, such as Arborio 1 14 1/2 ounce can whole tomatoes, diced 1 cup low-sodium chicken broth 1/2 cup dry white wine

1 8 ounce package cured chorizo, thinly sliced 1 onion, finely chopped 3 cloves garlic, finely chopped A pinch saffron (optional) 1 tablespoon salt 2 cups thawed frozen peas 1/2 cup chopped flat-leaf parsley 1 lemon, cut into 8 wedges

In a large skillet, heat the EVOO over medium-high. Add the chicken in a single layer and sprinkle with 1 1/2 tsp. paprika; season with salt and pepper. Cook, turning occasionally, until light golden, about 5 minutes. Using a slotted spoon, transfer the chicken to a large slow cooker.

Add the rice to the skillet and cook, stirring, until light golden, 3 minutes. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1 tbsp. salt and 1 1/2 tsp. paprika to the slow cooker. stir to combine. Cover and cook on high heat until the rice is tender, about 1 3/4 to

2 hours. stir in the peas; cover and let stand for 10 minutes. Top with the parsley; serve with the lemon wedges.