Ingredients

How to make it

  • 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 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté 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.
  • 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.
  • Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

Reviews & Comments 8

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    " It was excellent "
    bellarose20 ate it and said...
    This tastes truly gorgeous!
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  • mamalou 6 years ago
    Wow, thanks!
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  • mark555 6 years ago

    This looks like a great dish. I have not tried Cuban food yet but it looks interesting. Last time I was in Cuba you couldn’t exactly go down town and eat. I did mot have a map to the mine field.
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  • recipesrule 7 years ago
    This looks really good! I'll have to show it to DH and see what he thinks . Looks like something he would like to cook.He loves fussy recipes. I would use boneless, skinless, thighs and would probably skip the pimento unless it would drastically alter the taste. Thanks for the recipe. Betty
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  • dixiejet 7 years ago
    I think I'm gonna make this one soon. I'm always looking for recipes that are different ad this one looks fun to make AND fun to eat ! Hubby SAYS he doesn't like chorizo but I think this recipe will change his mind. ;o)
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    " It was excellent "
    helewes ate it and said...
    This was so amazing.. a little involved , but I enjoyed making it and eating it!!!
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    " It was excellent "
    helewes ate it and said...
    I am always on the look out for a good recipe that includes chicken thighs. We love em in this house. I wiil make this soon.
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  • bondc 7 years ago
    Doesn't that look amazing. I'd have to do it with breasts, though. Somebody in the household (not me) will only eat breasts. Nothing else.

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  • dmiller64116 7 years ago
    YUM! I love chicken thighs -- they're cheap and flavorful. I was really excited about this recipe until I kept scrolling and scrolling and scrolling to read the list of ingredients and steps! Not that bad though -- most of them I already have in the spice cabinet. I'll give it a try on weekend cooking time :-)
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