Baked chicken and rice

Something like a paella, but not really. I have been informed that real paella does not use the sticky, arborio-style short-grain rice. Unfortunately for me, I prefer the sticky paella prepared with arborio. In Spain, I tested many different paellas, and my favorites were definitely the slightly saucy/sticky ones.

Ingredients
4 chicken thighs
1 yellow onion
1 cup mixed-color diced peppers
5 cloves garlic
14 oz canned, diced tomatoes
1 cup white wine
1.5 cup arborio rice
2 cups fish broth
6 oz chorizo sausage
2 tsp paprika
0.5 tsp cayenne
0.5 tsp cumin
salt
black pepper
lemon juice

Preparation
Clean the chicken thighs and marinade in 1 tbsp lemon juice, 1 tbsp olive oil, 2 cloves crushed garlic, 0.5 tsp cumin, 1 tsp salt, 0.5 tsp cayenne for at least 6 hours.

Preheat oven to 400F. Dice the chorizo and cook until it releases some fat and is nicely heated through. Remove from pan. Sear the chicken pieces in the same pan. Remove chicken from pan.

Cook the onions and peppers in the pan. Add the remaining crushed garlic and cook for 30 seconds. Add the paprika and the rice. Cook for 4-5 minutes. Pour in the white wine and simmer, while stirring.

Add in the diced tomatoes and the broth, 1 cup at a time, stirring carefully until the broth is absorbed. Simmer the rice on low until al dente.

Place the chicken pieces on top of the rice and move into the oven. Bake until chicken is done and rice is cooked. Sprinkle with fresh chopped parsley and serve.