Cuban-Spiced Chicken Thighs with Chorizo and Rice

Name: Cuban-Spiced Chicken Thighs with Chorizo and Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 10 chicken thighs with skin and bone (about 4 1/2 pounds); 59 milliliters chopped fresh cilantro stems; 118 milliliters coarsely chopped fresh cilantro; 1 Tbsp chopped fresh thyme; 3 garlic cloves, chopped; 0 teaspoons ground allspice; 1 teaspoon ground cumin; 2 teaspoons ground black pepper; 2 teaspoons Hungarian sweet paprika; 2 teaspoons chopped seeded jalapeño chile; 59 milliliters fresh lime juice; 1 Tbsp finely grated lime peel; 6 servings Lime wedges; 591 milliliters (or more) low-salt chicken broth; 1 Tbsp olive oil; 473 milliliters finely chopped onions; 1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips; 118 milliliters chopped red bell pepper; 0 teaspoons saffron threads; 1 teaspoons salt; 227 grams fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds; 473 milliliters arborio rice or short-grain white rice; 2 mediums tomatoes, diced

Cuban-Spiced Chicken Thighs with Chorizo and Rice might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 46g of protein, 38g of fat, and a total of 803 calories. If you have ground cumin, cilantro stems, piquillo pepper, and a few other ingredients on hand, you can make it. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Whisk first 11 ingredients in medium bowl for marinade.

Ingredients you will need

Marinade

Equipment you will use

Whisk

Bowl

Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Ziploc Bags

Tongs

Heat 1 tablespoon oil in heavy large wide pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high.

Ingredients you will need

Chorizo

Equipment you will use

Slotted Spoon

Bowl

Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Transfer to plate. Repeat with remaining chicken.

Ingredients you will need

Whole Chicken

Pour off all but 3 tablespoons fat from pot; discard excess fat.

Equipment you will use

Pot

Add chopped onions; sauté 4 minutes, scraping up any browned bits.

Ingredients you will need

Onion

Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Mix in rice, stirring to blend with vegetables.

Ingredients you will need

Vegetable

Rice

Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.

Ingredients you will need

Marinade

Tomato

Whole Chicken

Chorizo

Paprika

Saffron

Broth

Juice

Rice

Equipment you will use

Pot

Reduce heat to low, cover, and simmer 15 minutes. Arrange piquillo pepper strips over chicken pieces. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.

Ingredients you will need

Piquillo Pepper