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Ingredients

• 2 tablespoons butter
• 1/4 cup broken vermicelli or thin spaghetti (1 inch pieces)
• 1/2 cup long grain white rice
• 4 cups chicken stock (32 ounces), divided
• 2 tablespoons flat leaf parsley leaves, finely chopped
• 2 boneless, skinless chicken breasts, rinsed
• 1 small white or yellow onion, peeled and halved
• 2 fresh bay leaves
• 1 tablespoon extra virgin olive oil (EVOO)
• 5 ounces Spanish chorizo, chopped or crumbled, casing removed, such as Gaspar's or Trois Petit Cochons
• 1 large Spanish yellow onion, chopped
• 2 carrots, peeled and chopped
• A few ribs celery from the heart, chopped
• 1 red chili pepper, thinly sliced
• 4 cloves garlic, chopped or very thinly sliced
• 1/4-1/3 cup diced piquillo pepper or drained pimento peppers
• Salt and freshly ground black pepper
• A pinch of saffron threads (about 20 threads)
• 1 1/2 teaspoons smoked sweet paprika or sweet paprika
• 1 can fire-roasted diced or crushed tomatoes (15 ounces) or 1 can diced tomatoes with green chilies (15 ounces)

Description

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