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Cuban Chicken with Chorizo Rice

Prep Time:1 Hours
Cook Time:1 Hours

Nutritional Information

Spicy chorizo and chicken are a perfect combination.


  • 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 lb. 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
  • 1/2 cup coarsely chopped fresh cilantro
  • Lime wedges


  • 1. Whisk first 11 ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 4 hours and up to 1 day, turning bag occasionally. Using tongs, transfer chicken from bag to plate, allowing excess marinade to drip back into bag. Reserve marinade.
  • 2. Preheat Egg to 350ºF with cast iron grate for direct heat. Place dutch oven on grate to preheat for at least 15 minutes. Heat 1 tablespoon oil in dutch oven . Add chorizo and sauté until beginning to brown and fat begins to render, about 3 minutes. Using slotted spoon, transfer chorizo to medium bowl.
  • 3. Pour off all but 3 tablespoons fat from pot; discard excess fat. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in rice, stirring to blend with vegetables. Add 2 1/2 cups broth, tomatoes with any juice, paprika, saffron, and reserved marinade. Bring to boil, stirring to blend. Return chorizo and any accumulated juices to pot. Cover and cook. Grill chicken directly on cast iron grate.
  • 4. Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828