Cuban-Spiced Chicken Thighs with Chorizo and Rice

Cuban-Spiced Chicken Thighs with Chorizo and Rice
Photo by Noel Barnhurst

Ingredients

  • ½ cup red bell pepper
  • 2 cups onions
  • ¼ cup fresh lime juice
  • ½ cup fresh cilantro
  • 1 canned piquillo pepper or 1 whole canned pimiento
  • 2 medium tomatoes
  • ½ teaspoon salt
  • + 18 more ingredients
    • 2 ½ cups low-salt chicken broth
    • ¼ cup fresh cilantro stems
    • ½ pound fully cooked Spanish chorizo or Portuguese linguiça sausage links
    • 1 tablespoon olive oil
    • 10 chicken thighs with skin and bone (about 4 1/2 pounds)
    • ¼ teaspoon ground allspice
    • 1 teaspoon ground cumin
    • 2 teaspoons ground black pepper
    • 2 teaspoons Hungarian sweet paprika
    • 2 teaspoons jalapeño chile
    • 1 tablespoon finely grated lime peel
    • ¼ teaspoon saffron threads
    • 2 cups arborio rice or short-grain white rice
    • 3 garlic cloves
    • 2 teaspoons Hungarian sweet paprika
    • Lime wedges
    • 1 tablespoon fresh thyme
    • 2 tablespoons olive oil

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, allow...

View full recipe at Epicurious

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