This is a variation of a Rachael Ray recipe that is very similar to my own jambalaya. This one is kicked up a notch above mine and toned down a notch from Rachael's. Somewhere between spicy and knock-your-socks-off. Enjoy!
1In a large skillet heat oil over medium-high heat. Add chicken pieces and sprinkle with half the paprika; season with salt and pepper. Cook, stirring occasionally, until chicken is browned, about 5 minutes. Transfer chicken to a slow cooker.
2Add the rice to the skillet and cook, stirring, for about 3 minutes, or until light golden. Transfer rice to slow cooker.
3Add tomatoes, broth, chorizo, onion, garlic, 1 Tbsp. salt and 1 tsp. paprika to the slow cooker. Stir to combine.
4Cover and cook on LOW for about 4 hours or until rice is tender. Add the peas and turn to HIGH setting for about 20 minutes. Top with parsley and serve.