Season chicken thighs and drumsticks with salt, pepper, and paprika.

Heat olive oil in a large pot and brown the chicken on all sides. Remove chicken and set aside.

Drain excess fat from the pot.

Add butter to the pot and melt.

Brown vermicelli pasta in the butter until golden, then remove and reserve.

Warm chicken stock in a separate pot and steep saffron threads in it.

Add more olive oil to the pot and brown diced ham.

Add chopped onions, celery, bell peppers, chile peppers, garlic, and bay leaf to the pot and cook until softened (5-6 minutes).

Add chopped tomatoes and long grain rice to the pot and stir.

Stir in the browned pasta and the warm saffron-infused chicken stock.

Add the browned chicken back into the pot, cover, and cook for 18 minutes, or until the rice is tender.

Preheat the oven to 375 degrees F.

Heat the prepared dish in the oven until warmed through.

To reheat: Add 1/2 cup stock or water around the pan before baking.

Serve immediately.