paella for people who hate seafood

I love paella, but hate seafood. My operating theory on the paella is that, despite all outward European appearances, I am actually Asian, and paella is just European fried rice.

So I created a paella recipe that has no seafood in it. It is, in the words of culinary gastronomy, quite nommy. But, as I am a software person and not a writer, this is just a meta-recipe (that is, it tells you what to make, but assumes you know how to make it).

This will feed like 8 people, so you're warned that you need a biiiiig pan for the last part. When I made this I cooked it in two passes, because I don't have a biiiiig pan.

Here goes:

1 cup (uncooked) rice
1 can chicken broth
2 pounds chicken
10oz chorizo sausage
1 yellow onion
4 cloves garlic
2 Tbsp capers
olive oil (I recommend Filippo Berio; it doesn't beat you over the head with olive flavor)

RICE:
- cook rice, using the broth instead of water.

CHICKEN:
- dice up the chicken and sauté in olive oil in a shallow pan. It doesn't have to be cooked all the way through (it'll be finished off later) but it should be mostly done.
- set aside

CHORIZO:
- pan-fry the chorizo, in more olive oil. This one I would cook all the way through.
- set aside

ONIONS AND GARLIC:
- chop up the onions and garlic
- sauté them in even more olive oil.
- set aside

By the time you're done with all that, the rice should be ready. Put everything (and the capers) in a big pan, throw in more olive oil, and stir. Cover, then let it sit on medium heat for another 15 minutes, stirring occasionally.

Nom nom nom nom.