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Cuban-spiced chicken thighs with chorizo and rice

Bon Apetit
3 servings
Prep info
10 min prep + 4 hr to 1 day marinade + 20 min prep + 45 min cook
Prep time
Not set
Cook time
5 hours, 15 minutes
Time required
5 hours, 15 minutes
Oven preheat
Mains - Misc
Not tried


  • 700 g chicken thighs (boneless, skinless)
  • Marinade:
  • 2 T lime juice (fresh)
  • 2 T chopped cilantro (fresh)
  • 1 T olive oil
  • 1/2 T finely chopped lime peel (fresh)
  • 1/2 T chopped thyme (fresh)
  • 1 t chopped jalapeno (seeds removed)
  • 1 t Hungarian sweet paprika
  • 1 t freshly ground black pepper
  • 1/2 t ground cumin
  • 1/4 t salt
  • 1/8 t ground allspice
  • Lot 1
  • 1 T olive oil
  • 113 g chorizo (cut into 1/4"-thick rounds)
  • Lot 2
  • 1 c finely chopped onion
  • 1/4 c chopped red bell pepper
  • 1/2 T minced garlic
  • 1 c arborio rice (or short-grain white rice)
  • 10 fl oz chicken broth (plus more as needed)
  • 1 diced tomato
  • 1 t Hungarian sweet paprika
  • 1/8 t saffron threads
  • Lot 3
  • 1/2 thinly sliced pimiento
  • 1/4 c chopped cilantro (fresh)
  • lime wedges


1. Place the chicken in a large resealable plastic bag. Whisk marinade ingredients together in a medium bowl, then add it to the chicken. Seal the bag; turn several times to coat the chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occassionally.

2. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into the bag. Reserve the marinade.

3. Heat 1 Tablespoon of oil in a heavy, large pot over medium heat. Add chorizo and saute until done. Using slotted spoon, transfer chorizo to medium bowl. Increase heat to medium-high. Add the chicken thighs. Saute until brown, about 5 minutes per side. Transfer to bowl with chorizo.

4. Pour off all but 3 Tablespoons of fat from pot; discard excess fat. Add onion; saute 4 minutes, scraping up any browned bits. Add bell pepper and garlic. Saute until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to a boil, stirring to blend. Return chicken, chorizo, and any accumulated juices to pot, pressing chicken partially into rice.

5. Reduce heat to low, cover, and simmer 15 minutes. Arrange pimento strips over chicken. Cover and continue to simmer until rice is tender and chicken is cooked through, adding more broth by 1/4 cupfuls, as needed, if rice is dry, about 10 minutes longer. Season with salt and pepper.

6. Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges, and serve.