Cuban-Spiced Chicken Thighs with Chorizo and Rice
Cuban-Spiced Chicken Thighs with Chorizo and Rice could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains roughly 44g of protein, 50g of fat, and a total of 890 calories. For $2.75 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a main course. Head to the store and pick up chicken thighs, cilantro, ground pepper, and a few other things to make it today. 83 people have made this recipe and would make it again. It is brought to you by Epicurious. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 90%. If you like this recipe, you might also like recipes such as Cuban Spiced Pork Tenderloin and Soffrito Rice, Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo), and Spiced Chicken Thighs.
Servings: 6
Ingredients:
10 chicken thighs with skin and bone (about 4 1/2 pounds)
1/4 cup chopped fresh cilantro stems
1/2 cup coarsely chopped fresh cilantro
1 tablespoon chopped fresh thyme
3 garlic cloves, chopped
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons ground black pepper
2 teaspoons Hungarian sweet paprika
2 teaspoons chopped seeded jalapeño chile
1/4 cup fresh lime juice
1 tablespoon finely grated lime peel
Lime wedges
2 1/2 cups (or more) low-salt chicken broth
1 tablespoon olive oil
2 tablespoons olive oil
2 cups finely chopped onions
1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips
1/2 cup chopped red bell pepper
1/4 teaspoon saffron threads
1/2 teaspoon salt
1/2 pound fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds
2 cups arborio rice or short-grain white rice
2 medium tomatoes, diced
Equipment:
whisk
bowl
ziploc bags
tongs
pot
slotted spoon
Cooking instruction summary:
Preparation 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 saut 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. Saut 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; saut 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Saut 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.
Step by step:
1. Whisk first 11 ingredients in medium bowl for marinade.
2. 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.
3. Heat 1 tablespoon oil in heavy large wide pot over medium heat.
4. Add chorizo and saut 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.
5. Add half of chicken, skin side down, to pot. Saut until brown, about 5 minutes per side.
6. Transfer to plate. Repeat with remaining chicken.
7. Pour off all but 3 tablespoons fat from pot; discard excess fat.
8. Add chopped onions; saut 4 minutes, scraping up any browned bits.
9. Add chopped bell pepper and chopped garlic. Saut until onions are translucent, about 2 minutes.
10. Mix in rice, stirring to blend with vegetables.
11. 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.
12. 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.
13. Transfer rice and chicken to large shallow bowl.
14. Garnish with cilantro and lime wedges and serve.
Nutrition Information:
covered percent of daily need
