Name: Cuban-Spiced Chicken Thighs with Chorizo and Rice
Yield: Makes 6 servings
Ingredients: 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

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Cuban-Spiced Chicken Thighs with Chorizo and RiceNoel Barnhurst

What to drink: Andeluna 2004 Reserve Merlot from Argentina ($23), with spice aromas and plum and blackberry flavors.

Recipe notes

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