For marinade: 1/4 cup lime juice (I use my lime juicer) 1/4 cup chopped cilantro 2 Tablespoons olive oil 1 Tablespoon lime zest (I use my zester) 1/2 seeded and minced jalapeno pepper 2 teaspoons paprika 2 teaspoons cracked peppercorns (I use my mallet) 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon cinnamon
10 chicken thighs with skin and bone, washed and trimmed 1 Tablespoon olive oil 1/2 lb. Gf Chorizo, cut into 1/2” pieces 2 cups chopped onions 1/2 cup chopped red pepper 3 cloves garlic, chopped 2 cups aborio rice 2-1/2 cups gf chicken broth (if broth is not salted add 1 teaspoon salt) 2 tomatoes, diced Chopped cilantro for garnish
Measure all marinade ingredients into a sealable plastic bag and mix to combine. Add chicken and marinate overnight. Reserve marinade. Heat 1 Tablespoon oil over medium heat in a large skillet with a lid. When hot add chorizo and cook until browned; remove from skillet. Add as much chicken as will fit without crowding and brown for about 5 minutes on each side. Repeat for all chicken. Remove chicken. Pour off all but 3 Tablespoons fat and add onions and sauté until just softened, about 4 minutes. Add red pepper and garlic and sauté for 1 minute more. Add rice, broth, tomatoes, paprika and reserved marinade. Bring to a boil, stirring to blend and add chicken and chorizo back to skillet. Press chicken into rice. Reduce heat to lowest setting: cover and simmer for 25 minutes. Check chicken half way through. If too dry, add a little more broth. Season to taste with salt and pepper. Garnish with cilantro to serve.