Cuban-Spiced Chicken Thighs with Chorizo and Rice

Ingredients for Cuban-Spiced Chicken Thighs with Chorizo and Rice

• 1/4 cup fresh lime juice

• 1/4 cup chopped fresh coriander stems

• 2 tablespoons olive oil

• 1 tablespoon finely grated lime peel

• 1 tablespoon chopped fresh thyme

• 2 teaspoons chopped seeded jalapeño chilli

• 2 teaspoons Hungarian sweet paprika

• 2 teaspoons ground black pepper

• 1 teaspoon ground cumin

• 1/2 teaspoons salt

• 1/4 teaspoons ground allspice

• 10 chicken thighs with skin and bone (about 2.0kg)

• 1 tablespoon olive oil

• 230g fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds

• 325g finely chopped onions

• 80g chopped red pepper

• 3 garlic cloves, chopped

• 375g arborio rice or short-grain white rice

• 600ml (or more) low-salt chicken broth

• 2 medium tomatoes, diced

• 2 teaspoons Hungarian sweet paprika

• 1/4 teaspoons saffron threads

• 1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips

• 1/2 cup coarsely chopped fresh coriander

• Lime wedges

How to make Cuban-Spiced Chicken Thighs with Chorizo and Rice

Whisk first 11 ingredients in medium bowl for marinade. 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.

Heat 1 tablespoon oil in heavy large wide pot over medium heat. 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. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.

Pour off all but 45ml fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 600ml 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.

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 60ml fuls if rice is dry, about 10 minutes longer. Season to taste with salt and pepper.

Transfer rice and chicken to large shallow bowl. Garnish with coriander and lime wedges and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.