Paella with Chicken and Chorizo

• 1/3 cup Kraft Zesty Italian Dressing, divided
• 1/2 lb. (225 g) boneless skinless chicken thighs, cut into bite-size pieces King Sooper's 1 lb For $1.19 thru 02/09
• 1/2 lb. (225 g) dry-cured Spanish chorizo, cut diagonally into 1/2-inch-thick slices
• 1 red pepper, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2/3 cup long-grain white rice, uncooked
• 1/2 tsp. saffron
• 1/4 tsp. paprika
• 1 bay leaf
• 1-1/3 cups 25%-less-sodium chicken broth
• 1/2 cup frozen peas, thawed

1. Heat oven to 400 degrees F.
2. Heat half the dressing in large ovenproof skillet on medium-high heat.
3. Add chicken and chorizo; cook and stir 5 min.
4. or until chicken is evenly browned.
5. Add remaining dressing along with the peppers, onions and garlic; cook 3 min.
6. or until vegetables are crisp-tender, stirring occasionally.
7. Add rice, saffron, paprika and bay leaf; cook and stir 1 min.
8. Stir in broth.
9. Bring to boil.
10. Place skillet in oven.
11. Bake 20 min.
12. or until rice is tender and no liquid remains.
13. Remove from oven.
14. Stir in peas; cover.
15. Let stand 5 min.
16. Remove and discard bay leaf.
17. Fluff rice mixture with fork before serving.

italian dressing, chicken thighs, chorizo, red pepper, onion, garlic, longgrain white rice, saffron, paprika, bay leaf, chicken broth, frozen peas

Taken from www.kraftrecipes.com/recipes/paella-chicken-chorizo-178939.aspx (may not work)