8bone-in and skin-on pieces of chickenlegs, thighs
½of one large white onionchopped
1cup(180g) uncooked white rice
¾cups(6oz) low sodium chicken broth
1cup(8oz) pale ale beer
1(14oz)can fire-roasted tomatoes
1(4oz) link Spanish chorizo* chopped
¼cup(45g) chopped Spanish olives
¼cup(6g) chopped parsley
Preheat the oven to 350°F.
In a small bowl combine the paprika, garlic, salt, cumin, chili powder, onion powder, and salt.
Sprinkle the chicken on all sides with the spice mixture, reserve any remaining spice mixture.
Add the chicken, skin side down to a large, shallow pan with a lid (off heat). Add to medium heat, add the lid at a vent or add a splatter guard. Cook until the chicken skin has browned and a significant amount of fat has rendered (cooking chicken at a lower temperature for a longer time helps to render more fat and crisp the skin much more effectively than searing in a hot pan).
Once the chicken skin has crisped, remove from pan (the chicken does not need to be cooked through). Pour off all but about 1 tablespoon of the fat.
Add the chorizo, bell peppers and onion to the pan over medium-high heat
Once the vegetables have softened and started to brown, add the beer, stirring and scraping to deglaze the pan.
Add the broth, and tomatoes bring to a low simmer, stir in the rice.
Add the chicken back into the pot in an even layer.
Cover and add to the oven for 30-35 minutes or until the rice is softened and cooked and the chicken is cooked through.
Top with Spanish olives and parsley. Serve warm.
*Spanish chorizo is very different from Mexican chorizo. If you can’t find Spanish chorizo, a good substitute is linguica, or Andouille sausage.