Spanish Chicken and Chorizo Rice

Method10 steps

1. 1

   Step 1: Cover the 1½ cups dry rice with water in a bowl and soak for 15 minutes, then drain well and set aside. Prepare the spice rub and vegetables while the rice soaks.

   Soak the rice · 15 minUses 1½ cups dry medium-grain white rice · Water, enough to cover the rice for soaking; drain before cooking

2. 2

   Step 2: Before heating the pan, have the chorizo chopped, vegetables diced and garlic crushed. Mix the paprika, cumin (2 tsp), coriander (1 tsp), cayenne and salt (1 tsp) in a small bowl. Pat the six chicken thighs dry and rub the spice mixture over them, including under the skin.

   Uses 2 tsp Spanish paprika · 2 tsp ground cumin · 1 tsp ground coriander · ½ tsp cayenne pepper · 1 tsp salt · 6 raw chicken thighs, bone-in and skin-on

3. 3

   Step 3: Heat the 2 tbsp olive oil in a deep skillet with a lid over medium-high heat. Brown the seasoned chicken on all sides, roughly 2 minutes per side, working in batches if needed. Lift the browned thighs onto a plate; they are not fully cooked yet. Continue directly with the rest of the dish, keeping the oil and drippings in the skillet.

   Brown each side of the chicken · 2 minUses Spice-rubbed chicken thighs · 2 tbsp extra-virgin olive oil

4. 4

   Step 4: Add all the chopped chorizo to the same skillet, using the oil and drippings left after lifting out the chicken. Fry for 8–10 minutes, until golden brown, stirring frequently to prevent sticking or burning.

   Brown the chorizo · 8 minUses Retained skillet oil and drippings, with the browned chicken held on its plate · 10 oz fresh or semi-cured chorizo, roughly chopped

5. 5

   Step 5: Add the green bell pepper (1 large) and onion (1 large) to the chorizo and fry for another 5 minutes, stirring, until the vegetables begin to soften.

   Soften the pepper and onion · 5 minUses Browned chorizo with retained oil and drippings · 1 large green bell pepper, diced · 1 large onion, diced

6. 6

   Step 6: Add the garlic (2), diced tomato (1 large), tomato paste (3 tbsp), peas (1 cup) and both bay leaves (2). Cook for another 2 minutes, stirring, until the garlic smells aromatic.

   Cook the aromatics · 2 minUses Chorizo with softened pepper and onion · 2 garlic cloves, crushed · 1 large tomato, diced · 3 tbsp tomato paste · 1 cup fresh peas · 2 bay leaves

7. 7

   Step 7: Add the drained soaked rice to the skillet. Put all the browned chicken thighs and their collected juices on top, pour in the 3 cups chicken broth and bring to a boil.

   Uses Chorizo and vegetable base · All soaked rice, with soaking water discarded · All browned chicken thighs and collected plate juices, excluding the oil left in the skillet · 3 cups chicken broth

8. 8

   Step 8: Reduce the heat to maintain a steady gentle simmer and cover. Cook for about 20–25 minutes, checking from 20 minutes, until the rice is tender and has absorbed the liquid, the thickest chicken flesh reaches 74°C/165°F without touching bone, and any raw pork chorizo is cooked through to 71°C/160°F. Continue covered as needed to reach all these endpoints.

   Cook the chicken and rice · 20 minUses Rice, browned chicken, chorizo and broth in the skillet

9. 9

   Step 9: Once the rice and meats are cooked through, take the skillet off the heat and leave it covered for 10 minutes so the chicken and rice can rest.

   Rest covered off the heat · 10 minUses Cooked chicken, chorizo and rice

10. 10

    Step 10: Remove both bay leaves. Garnish with the torn cilantro leaves (½ cup) and lemon (1) wedges, then divide the rice, chorizo and six chicken thighs among four servings and enjoy hot.

    Uses Rested chicken and chorizo rice · ½ cup torn cilantro leaves · 1 lemon, cut into wedges