Winter Vegetable-Chicken Paella

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1 large leek, white and tender green parts only, halved lengthwise

1/4 cup extra-virgin olive oil

1 pound butternut squash, peeled and cut into 1-inch dice

Kosher salt and freshly ground pepper

12 boneless chicken thighs, with skin

1 large onion, finely chopped

10 ounces chorizo or other spicy cured sausage, cut 1/4 inch thick

1/4 teaspoon saffron threads, crumbled

1/4 teaspoon cayenne pepper

2 cups Spanish Valencia rice

3 1/2 cups hot chicken stock

One 14 1/2-ounce can whole tomatoes, drained and chopped

1/2 pound Swiss chard, stems discarded, leaves coarsely chopped

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