Sort ingredients
sbeavis
QR Code
Listen
Pdf
Preheat the oven to 400°F
Heat 2 tablespoons of the oil in a large skillet over medium heat
When it is hot, add the chicken and chorizo
Brown each side of the thighs for about 8 minutes
Add the onion, garlic and Italian seasoning and cook for 5 minutes
Add the tomato, cilantro stems, sriracha and 1 teaspoon salt and cook for another 3 minutes
Stir in the rice, water, capers and saffron (if using)
Bring to a boil, then lower the heat, cover and cook for 30 minutes
While the chicken cooks, place the reserved chicken skins on a parchment-lined baking sheet
Drizzle lightly with the remaining 1 tablespoon olive oil and season with salt and pepper
Place another sheet of parchment over the top of the chicken skins and top with another baking sheet to weight it down
Bake in the oven for 20 to 25 minutes until crispy
Serve chicken and rice with crispy chicken skins