Ingredients for Cuban-Spiced Chicken Thighs with Chorizo and Rice

• 1/4 taza de jugo de lima fresco

• 1/4 cup chopped fresh coriander stems

• 2 cucharadas de aceite de oliva

• 1 tablespoon finely grated lime peel

• 1 cucharada de tomillo fresco picado

• 2 teaspoons chopped seeded jalapeño chilli

• 2 teaspoons Hungarian sweet paprika

• 2 cucharaditas de pimienta negra molida

• 1 cucharadita de comino molido

• 1/2 cucharaditas de sal

• 1/4 cucharaditas de pimienta de Jamaica molida

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

• 1 cucharada de aceite de oliva

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

• 325g finely chopped onions

• 80g de pimiento rojo picado

• 3 dientes de ajo, picados

• 375g arborio rice or short-grain white rice

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

• 2 medium tomatoes, diced

• 2 teaspoons Hungarian sweet paprika

• 1/4 teaspoons saffron threads

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

• 1/2 cup coarsely chopped fresh coriander

• Cuñas de lima

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.