Chicken and Chouriço with Rice

This dish works with (Spanish) chorizo or (Portuguese) chouriço or linguiça (but not the uncured Mexican stuff), any assortment of green chiles, and any short- or medium-grain white rice.

  • 3 limes
  • 3/4 cup olive oil
  • 4 teaspoons cumin
  • 4 teaspoons paprika
  • 6 cloves garlic
  • 1 bunch cilantro
  • 4 jalapeno peppers
  • salt to taste
  • 4-5 pounds chicken thighs
  • 2 large onions
  • 2 poblano peppers
  • 2 tomatoes
  • 1 pinch saffron
  • 1/2 pound chorizo
  • 2-3 cups chicken stock
  • 2 cups arborio rice
  • 1 red bell pepper

In a large ceramic bowl, whisk the juice and zest of two limes with 1/4 cup of olive oil. Mix in two teaspoons cumin, two teaspoons paprika, three minced garlic cloves, 1/3 bunch minced cilantro, 2 minced jalapenos, and salt to taste. Add the chicken (with skin intact) and marinate for several hours, mixing occasionally.

In a heavy pot, brown the chicken on both sides over medium-high heat in 1/4 cup olive oil. Remove from the pot. Slice the sausage into 1/4-inch rounds, sauté for a few minutes, and remove from the pot. Chop the remaining jalapenos, the poblanos, and one of the onions. Mince the remaining garlic and cilantro. Reserving half the cilantro, add all this to the pot with the saffron, half the remaining spices, and more olive oil if necessary. Sauté until softened. Return the chicken and sausage to the pot with a cup of stock, cover, lower the heat, and continue cooking for twenty minutes.

Meanwhile, mince the second onion and sauté in a pan with the rice and the remaining spices for a few minutes. Add to the pot, mix, and cook until the rice is tender, adding enough stock to prevent drying out.

Char the bell pepper on all sides over a gas flame or under a broiler. Allow to cool while steaming in a paper bag. Rub off the skin, remove seeds and ribs, and slice into strips. At serving time, reheat the pot and cover with the pepper, lime slices, and cilantro.