Cuban-Spiced Chicken Thighs with Chorizo and Rice

Ingredients for Cuban-Spiced Chicken Thighs with Chorizo and Rice

• 1/4 xícara de suco de limão fresco

• 1/4 cup chopped fresh coriander stems

• 2 colheres de sopa de azeite de oliva

• 1 colher de sopa de casca de limão finamente ralada

• 1 colher de sopa de tomilho fresco picado

• 2 teaspoons chopped seeded jalapeño chilli

• 2 colheres de chá de páprica doce húngara

• 2 colheres de chá de pimenta preta moída

• 1 colher de chá de cominho em pó

• 1/2 colher de chá de sal

• 1/4 colher de chá de pimenta-da-jamaica moída

• 10 chicken thighs with skin and bone (about 2.0kg)

• 1 colher de sopa de azeite de oliva

• 230g fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into 1/4-inch-thick rounds

• 325g finely chopped onions

• 80g chopped red pepper

• 3 dentes de alho, picados

• 375g arborio rice or short-grain white rice

• 600ml (or more) low-salt chicken broth

• 2 medium tomatoes, diced

• 2 colheres de chá de páprica doce húngara

• 1/4 teaspoons saffron threads

• 1 canned piquillo pepper or 1 whole canned pimiento, cut into thin strips

• 1/2 xícara de coentro fresco grosseiramente picado

• Fatias de limão

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 pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 600ml 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 60ml fuls 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 coriander and lime wedges and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.