Ingredients:

  • 2 kg (2.6 lbs) Bone-in, skin-on Chicken Thighs (approx. 6 large thighs)
  • 3 tbsp Olive Oil (divided)
  • 150 g (5 oz) Spanish Chorizo, hard-cured variety, sliced into ¼-inch coins
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 6 cloves Garlic, minced
  • 1 x 400g tin (14.5 oz) Crushed Tomatoes
  • 700 ml (3 cups) Hot Chicken Stock (low sodium)
  • 1 large pinch Saffron threads (approx. 20-25 threads), steeped in ¼ cup of hot stock
  • 1 tsp Kosher Salt (plus more for seasoning chicken)
  • ½ tsp Freshly Ground Black Pepper
  • 2 tsp Smoked Paprika (Pimentón de la Vera dulce)
  • ½ tsp Dried Oregano
  • 300 g (1 ½ cups) Spanish medium-grain rice (Bomba or Calasparra recommended)
  • ½ cup (120 g) Frozen Peas, thawed
  • ¼ cup Fresh Parsley, roughly chopped
  • 1 Lemon, cut into wedges (for serving)

Instructions:

  1. Prep and Sear the Chicken: Pat the chicken thighs dry. Generously season with salt and pepper. Heat 1 tbsp of olive oil in the large pan over medium-high heat. Sear the chicken, skin-side down, until deeply golden brown and crispy (approx. 6-8 minutes). Remove chicken from the pan and set aside on a plate, reserving the rendered fat.
  2. Render Chorizo and Build the Sofrito: Add the sliced chorizo to the hot pan (using the rendered chicken fat). Cook until the edges are crispy and the fat has turned deep orange (2-3 minutes). Remove chorizo and set aside. Reduce heat to medium. Add the remaining 2 tbsp of fresh olive oil. Sauté the diced onion and red pepper until softened (5-7 minutes). Add the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
  3. Introduce the Rice and Liquid: Add the rice to the pan and stir vigorously for 1-2 minutes until the edges of the grains become translucent (toasting helps them hold their shape). Stir in the crushed tomatoes, hot chicken stock, and the saffron/stock mixture. Add the initial teaspoon of salt and pepper. Bring the liquid to a rolling simmer. Once simmering, stir the liquid one last time to ensure the rice is evenly distributed.
  4. Simmer and Finish: Nestle the seared chicken thighs (skin-side up) and the reserved chorizo slices into the rice mixture, ensuring the chicken skin remains mostly above the liquid line. Immediately reduce the heat to low, cover the pan tightly with a lid or heavy foil, and simmer undisturbed for 20 minutes. After 20 minutes, remove the lid. Sprinkle the thawed peas over the dish. Re-cover and cook for another 5-10 minutes, or until the liquid is absorbed and the rice is tender.
  5. Rest and Serve: Remove the pan from the heat. Keep the lid on and allow the dish to rest for 10-15 minutes. Garnish generously with fresh chopped parsley and serve immediately, alongside lemon wedges. Encourage guests to scrape up the crispy socarrat at the bottom.