Cuban Spiced Chicken Thighs With Chorizo And Rice Recipes

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Cuban-Spiced Chicken Thighs with Chorizo and Rice image

Recipe From epicurious.com

Categories     Chicken     Garlic     Onion     Pepper     Rice     Tomato     Marinate     Sauté     High Fiber     Lime     Sausage     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 25

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Calories 422 per serving
Category Dinner

  • Season chicken thighs with salt, pepper, and cumin. In a wide Dutch oven or large saucepan, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.
  • In the same saucepan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.
  • Stir in the rice, chicken stock, tomato sauce, annatto powder, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil then add chicken. Cover and reduce heat to medium-low.
  • Simmer until liquid is absorbed and rice is moist and tender, about 45-55 min. Add frozen peas, stirring until warm. Fluff rice with fork. Serve and enjoy!
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