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- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 to 6 bone-in, skin-on chicken thighs
- Olive oil, for drizzling
- 8 ounces dried chorizo, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 cup rice
- 1 tomato, roughly chopped
- 1 chipotle pepper in adobo, chopped
- 2 cups chicken stock
- Cilantro, for topping
- Sour cream, for topping
- Pickled jalapeños, for topping (optional)
Preheat oven to 350°F.
In a small bowl, combine salt, cumin, paprika, oregano and chili powder. Sprinkle the spice mixture evenly over the chicken thighs, rubbing it in to get the seasoning to stick.
Heat a drizzle or two of olive oil in a large sauté pan over high heat. Once hot, add the chicken thighs skin-side down and sear for 3 minutes. Flip the chicken and cook for 3 minutes more. Remove chicken to a plate and reserve.
In the drippings, add the chorizo and cook until crispy and brown, about 6 minutes. Add the onion and garlic, cook for a couple minutes more then add the rice. Cook the rice for a minute and add in the tomato, chipotle in adobo and the stock. Stir to combine. Place the chicken back into the skillet.
Transfer the skillet into the oven and cook for 20 minutes. After 20 minutes, fluff the rice and cook for another 20 minutes.
Remove from the oven and top with cilantro and dollops of sour cream.