Cuban-Spiced Chicken Thighs with Chorizo and Rice

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

¼ cup fresh lime juice

¼ 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

½ teaspoon salt

¼ teaspoon ground allspice

10 chicken thighs with skin and bone (about 4 ½ pounds)

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1 tablespoon olive oil

½ pound fully cooked Spanish chorizo or Portuguese linguiça sausage links, cut into ¼-inch-thick rounds

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2 cups finely chopped onions

½ cup chopped red bell pepper

3 garlic cloves, chopped

2 cups arborio rice or short-grain white rice

2 ½ cups (or more) low-salt chicken broth

2 medium tomatoes, diced

2 teaspoons Hungarian sweet paprika

¼ teaspoon saffron threads

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

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½ cup coarsely chopped fresh cilantro

Lime wedges

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