Step 1

Heat chicken broth, 2 tsp. paprika and saffron in saucepan on medium-low heat, stirring occasionally; keep warm on low heat.

Step 2

Meanwhile, place chicken, skin sides up, in 12-inch nonstick skillet. Mix dressing and remaining paprika until blended. Remove 2 Tbsp. dressing mixture; brush onto chicken. Cook on medium heat 10 to 12 min. or until bottoms are golden brown; turn chicken. Cook additional 5 to 7 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.

Step 3

Add remaining dressing mixture to skillet along with the onions; cook 5 to 6 min. or until onions are crisp-tender, stirring occasionally. Stir in rice; spread to form even layer on bottom of skillet. Cook 2 min.; top with sausage and chicken.

Step 4

Pour chicken broth mixture over ingredients in skillet; cook, without stirring, 25 to 29 min. or until most the liquid is absorbed, topping with peas and parsley for the last minute.