ingredients
all
10 each chicken thighs with skin and bone
about 4 ½ pounds
1/4 cup fresh lime juice
1/4 cup fresh cilantro stems
chopped
2 tbsp olive oil
1 tbsp lime peel
finely grated
1 tbsp fresh thyme
chopped
2 tsp jalapeño chili
seeded and chopped
2 tsp sweet paprika
2 tsp ground black pepper
1 tsp ground cumin
salt
½ teaspoon
1/4 tsp ground allspice
1 tbsp olive oil
1/2 lb fully cooked Spanish chorizo or linguiça sausage
cut into ¼ inch thick rounds
2 cups onions
finely chopped
red bell pepper
½ cup
3 garlic cloves
minced
2 cups short grain white rice
2 1/2 cups chicken broth
maybe a little bit more
2 medium tomatoes
diced
2 tsp sweet paprika
1/4 tsp saffron threads
1 can piquillo pepper or canned pimento
cut into thin strips
1/2 cup fresh cilantro
coarsely chopped
4 lime
cut into wedges
cookware
  • large stock pot
For the Chicken
1
Whisk first 11 ingredients in medium bowl for marinade. Coat chicken with marinade and set to the side. Let sit as long as you can! Reserve marinade.
2
Heat 1 tablespoon oil in heavy large wide pot over med heat. Add chorizo and sauté until beginning to brown and fat begins to render, about 3 min. using slotted spoon, transfer chorizo to medium bowl. Increase heat to med high. Add half of chicken, skin side down, to pot. Sauté until brown, about 5 min per side. Transfer to plate. Repeat with remaining chicken.
For the Rice
3
Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up and browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 min. Mix in rice, stirring to blend with vegetables. Add 2 ½ cups broth, tomatoes with juice, paprika, saffron, and reserved marinade. Bring to boil, stirring and blend. Return chicken and chorizo to pot. Add paprika and saffron threads. Cook until chicken is no longer pink, and rice is tender, about 30min.
4
Garnish with strips of pepper, fresh cilantro, and lime wedges.