Cuban-Spiced Chicken Thighs With Chorizo And Rice Recipe

Name: Cuban-Spiced Chicken Thighs With Chorizo And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 1/4 cup chopped fresh cilantro stems; 2 tablespoons olive oil; 1 tablespoon finely grated lime peel; 1 tablespoon chopped fresh thyme; 2 teaspoons chopped seeded jalapeno chile; 2 teaspoons Hungarian sweet paprika; 2 teaspoons ground black pepper; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 10 chicken thighs with skin and bone (about 4 1/2 pounds); 1 tablespoon olive oil; 1/2 pound fully cooked Spanish chorizo or Portuguese linguica sausage links, cut into 1/4-inch-thick rounds; 2 cups finely chopped onions; 1/2 cup chopped red bell pepper; 3 garlic cloves, chopped; 2 cups arborio rice or short-grain white rice; 2 1/2 cups (or more) low-salt chicken broth; 2 medium tomatoes, diced; 2 teaspoons Hungarian sweet paprika; 1/4 teaspoon saffron threads; 1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips; 1/2 cup coarsely chopped fresh cilantro; Lime wedges

Servings: persons

1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tablespoons olive oil
1 tablespoon finely grated lime peel
1 tablespoon chopped fresh thyme
2 teaspoons chopped seeded jalapeno chile
2 teaspoons Hungarian sweet paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1 tablespoon olive oil
1/2 pound fully cooked Spanish chorizo or Portuguese linguica sausage links, cut into 1/4-inch-thick rounds
2 cups finely chopped onions
1/2 cup chopped red bell pepper
3 garlic cloves, chopped
2 cups arborio rice or short-grain white rice
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 teaspoons Hungarian sweet paprika
1/4 teaspoon saffron threads
1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips
1/2 cup coarsely chopped fresh cilantro
Lime wedges

1
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.
2
Heat 1 tablespoon oil in heavy large wide pot over medium heat. Add chorizo and saute 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. Saute until brown, about 5 minutes per side. Transfer to plate. Repeat with remaining chicken.
3
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; saute 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Saute until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. 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.
4
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.
5
Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

1346

kcal

Calories

Fat

122

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 1/4 cup chopped fresh cilantro stems, 2 tablespoons olive oil, 1 tablespoon finely grated lime peel, and more.

Yes, Cuban-Spiced Chicken Thighs With Chorizo And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban-Spiced Chicken Thighs With Chorizo And Rice

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