Chicken with Brown Rice and Chorizo

I love dark meat the best, and in this dish the thighs are perfectly paired with nutty brown rice and spicy sausage. Make sure to buy whole thighs, with the bone and skin intact, for best flavor. A heavy pan is needed for this recipe; I use a 6qt. enameled Dutch oven, but a smaller 4qt. would work as well. If you don’t own an enameled Dutch oven I do recommend buying one as they are wonderful for making stews, casseroles, and baked chicken. The Lodge brand makes one that isn’t too expensive and they are available in a lot of fun colors. A 6qt. Dutch oven is the most useful size.

Chicken with Brown Rice and Chorizo

Chicken with Brown Rice and Chorizo
6 Servings

6 bone-in skin-on chicken thighs (approx. 2½lbs. – you may need more if they are small)
Salt & Pepper
2T olive oil
¾lb. chorizo*, sliced lengthwise and then cut into 1″ pieces
1 onion, chopped
1 red bell pepper, chopped
1 bay leaf
2t oregano
½t salt
½t crushed red pepper flakes (optional, the sausage will add spice so use only if you really like heat)
4 cloves garlic, crushed
½c white wine
3c chicken broth
1c frozen peas

Place one rack in oven at lowest position and heat to 400°. Pat chicken dry and season with salt and pepper. Place dutch oven on stove over medium heat and add olive oil. Place thighs in pan skin side down in one layer. (You will need to cook them in 2 batches.) Cook for 4 minutes, until golden brown, then flip and cook for 4 minutes more. Remove to plate and cook remaining chicken. After plating second batch of chicken add chorizo and cook until browned and a little crisp, then remove from pan. Pour off all but 2T of fat.

Add onion, red bell pepper, bay leaf, oregano, ½t salt, and crushed red pepper flakes (if using). Cook until soft, 5-8 minutes. Add garlic and cook for 1 minute more, until fragrant. Add rice and stir to mix until glossy. Pour in wine and cook until reduced by half, about 2 minutes. Stir in reserved chorizo and then pour in chicken broth. With a spoon, taste the liquid and add more salt, if needed.

Place reserved thighs on top of rice mixture, cover, and bring to a boil. Place in oven and bake, without disturbing, until chicken is cooked through and rice is tender, about 1 hour and 10 minutes. Remove from oven, sprinkle peas on top, replace lid, and allow to rest 10 minutes before serving.


*There are two kinds of chorizo available – a fresh one that you squeeze out of the casing and crumble, and a cured one you can slice. This recipe uses the dry chorizo. I was unable to get chorizo when I made this, so I substituted andouille. You could also substitute linguica.

4 minutes each side for perfectly browned meat!

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