- 1
Combine 1 cup water, rice, and 1/8 teaspoon salt in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 6 to 8 minutes.
Timer: 8m - 2
Meanwhile, heat 2 teaspoons oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Using slotted spoon, transfer chorizo to plate. Pat chicken dry with paper towels and season with salt and pepper. Add chicken to fat left in skillet, break up any clumps, and cook until lightly browned on all sides, about 4 minutes; transfer to plate with chorizo.
Timer: 2m - 3
Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and cook until beginning to soften and darken, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds.
Timer: 5m - 4
Stir in remaining 1/2 cup water and reserved tomato juice, scraping up any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 8 to 12 minutes.
Timer: 12m - 5
Stir in browned chorizo and chicken and any accumulated juices, olives, and peas and increase heat to medium-high. Cook, uncovered, until bottom layer of rice is golden and crisp, about 5 minutes, rotating skillet halfway through cooking to ensure even browning. Season with salt and pepper to taste and serve.
Timer: 5m