Ingredients

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper on all sides.

2. 2

   Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and sear for 5-6 minutes until golden brown. Flip and cook for 2 more minutes, then remove to a plate.

3. 3

   In the same pot, add the sliced chorizo and cook for 2 minutes until the fat renders.

4. 4

   Add the sliced bell peppers and onion to the pot. Sauté for 5-7 minutes until the vegetables are softened.

5. 5

   Stir in the minced garlic, smoked paprika, and dried thyme, cooking for another minute until fragrant.

6. 6

   Add the rice to the pot and stir to coat it in the oils and spices, toasting it slightly for about 1 minute.

7. 7

   Pour in the chicken broth and crushed tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pan.

8. 8

   Nestle the seared chicken thighs back into the rice mixture, skin-side up.

9. 9

   Bring the liquid to a boil, then reduce heat to low. Cover tightly with a lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

10. 10

    Remove from heat and let the dish rest, covered, for 5 minutes before serving.