Not traditional paella, of course. But, rather, a chicken and saffron rice dish in the manner of a paella. This version is made in a cast iron skillet, cooked partially on the stove top and finished in the oven. It can be cooked on the stove top to completion, or as when on the road, in an electric frying pan. You can even make it in your paella pan.
Quite easy to make, it only required a bit of marinade time the previous day, a few moments to prepare the ingredients, and then a few minutes to monitor the cooking. It makes a large family main dish or a meal with left-overs for fewer people; quick to reheat when traveling.