Cuban-spiced Chicken Thighs With Chorizo And Rice
From darbar 17 years ago
- 90 minutes to make
- Serves 6
Authentic Cuban chicken! Prep time does not include marinading time.
Ingredients
- 1/4 cup fresh lime juice shopping list
- 1/4 cup chopped fresh cilantro stems shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon finely grated lime peel shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 2 teaspoons chopped seeded jalapeño chile shopping list
- 2 teaspoons Hungarian sweet paprika shopping list
- 2 teaspoons ground black pepper shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground allspice shopping list
- 10 chicken thighs with skin and bone (about 4 1/2 pounds) shopping list
- 1 tablespoon olive oil shopping list
- 1/2 pound fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds shopping list
- 2 cups finely chopped onions shopping list
- 1/2 cup chopped red bell pepper shopping list
- 3 garlic cloves, chopped shopping list
- 2 cups arborio rice or short-grain white rice shopping list
- 2 1/2 cups (or more) low-salt chicken broth shopping list
- 2 medium tomatoes, diced shopping list
- 2 teaspoons Hungarian sweet paprika shopping list
- 1/4 teaspoon saffron threads shopping list
- 1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips shopping list
- 1/2 cup coarsely chopped fresh cilantro shopping list
- lime wedges shopping list
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.
The Rating
Reviewed by 5 people-
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.
helewes
in Newton loved it
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This was so amazing.. a little involved , but I enjoyed making it and eating it!!!
helewes
in Newton loved it
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This tastes truly gorgeous!
bellarose20
in Christchurch loved it
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