Recipe

Cuban-spiced Chicken Thighs With Chorizo And Rice Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 2 months ago Authentic Cuban chicken! Prep time does not include marinading time. Prep:20m Cook:90m Servings:6	Darbar
	cuban spicy chicken thighs chorizo paprika piquillo

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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 jalapeño 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 linguiça 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

Directions

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.

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Comments

dmiller64116 1 year, 2 months ago said:
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 :-)

bondc 1 year, 2 months ago said:
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.

helewes 1 year, 2 months ago 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.

helewes 1 year, 2 months ago said:
This was so amazing.. a little involved , but I enjoyed making it and eating it!!!

dixiejet 1 year, 1 month ago said:
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)

recipesrule 1 year, 1 month ago said:
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

mark555 4 months, 1 week ago said:

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.

mamalou 1 month, 1 week ago said:
Wow, thanks!

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