Best Cuban Spiced Chicken Thighs With Chorizo And Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CUBAN-SPICED CHICKEN THIGHS WITH CHORIZO AND RICE



Cuban-Spiced Chicken Thighs with Chorizo and Rice image

Categories     Chicken     Garlic     Onion     Pepper     Rice     Tomato     Marinate     Sauté     High Fiber     Lime     Sausage     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 25

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

Steps:

  • 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 bell pepper and chopped garlic. Sauté 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.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS



One-Pan Cuban Chicken with Rice and Beans image

Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
6 bone-in, skin-on chicken thighs
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
1/2 green bell pepper, diced
5 cloves garlic, thinly sliced
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 3/4 cups cooked black beans

Steps:

  • Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
  • Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
  • Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

Related Topics