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Cuban-spiced Chicken Thighs With Chorizo And Rice Recipe

Cuban-spiced Chicken Thighs With Chorizo And Rice Recipe

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Cuban-spiced Chicken Thighs With Chorizo And Rice

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Ingredients:

Serving

1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro stems
2 tbsp olive oil
1 tbsp finely grated lime peel
1 tbsp chopped fresh thyme
2 tsp chopped seeded jalapeno chile
2 tsp hungarian sweet paprika
2 tsp ground black pepper
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground allspice
10 chicken thighs with skin and bone (about 4 1/2 lb)
1 tbsp olive oil
1/2 lb fully cooked spanish chorizo or portuguese linguica 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
2 1/2 cups (or more) low-salt chicken broth
2 medium tomatoes, diced
2 tsp hungarian sweet paprika
1/4 tsp saffron threads
1 canned piquillo pepper
1/2 cup coarsely chopped fresh cilantro
lime wedges

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1891.38 Kcal (7919 kJ)
Calories from fat	1428.42 Kcal
		% Daily Value*
Total Fat	158.71g	244%
Cholesterol	357.99mg	119%
Sodium	641.92mg	27%
Potassium	649.24mg	14%
Total Carbs	67.69g	23%
Sugars	4.28g	17%
Dietary Fiber	2.98g	12%
Protein	41.64g	83%
Vitamin C	31.7mg	53%
Vitamin A	0.4mg	14%
Iron	7.2mg	40%
Calcium	53.2mg	5%

Amount Per 100 g
Calories	286.43 Kcal (1199 kJ)
Calories from fat	216.32 Kcal
		% Daily Value*
Total Fat	24.04g	244%
Cholesterol	54.21mg	119%
Sodium	97.21mg	27%
Potassium	98.32mg	14%
Total Carbs	10.25g	23%
Sugars	0.65g	17%
Dietary Fiber	0.45g	12%
Protein	6.31g	83%
Vitamin C	4.8mg	53%
Vitamin A	0.1mg	14%
Iron	1.1mg	40%
Calcium	8.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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