Rufus Horneros Recipe

Prep ingredients

Trim excess fat from chicken thighs and pat dry. Season both sides of the thighs with 1 tsp sea salt and 1/4 tsp black pepper. Slice chorizo into 1/4-inch rounds. Finely chop the onion, dice the red bell pepper, mince the garlic, and chop scallions. Rinse rice under cold water until water runs clear, then drain.

Brown chicken and chorizo

Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add seasoned chicken thighs and brown 3-4 minutes per side until golden (they do not need to be fully cooked). Transfer chicken to a plate. Add sliced chorizo to the same pan and cook 2-3 minutes until it renders fat and edges are crisp. Remove half the chorizo to the plate with the chicken (reserve the rest in pan).

Sauté aromatics

Reduce heat to medium. If pan looks dry, add the remaining 1 tablespoon olive oil. Add chopped onion and diced red pepper to the pan and cook 4-5 minutes until softened and beginning to brown. Add minced garlic, smoked paprika, ground cumin and dried oregano; cook, stirring, 30-45 seconds until fragrant.

Toast rice

Add drained rice to the pan and stir to coat grains in the oil and spices. Toast rice 1-2 minutes, stirring constantly so it picks up color and flavor.

Add liquids and simmer

Stir in canned diced tomatoes with their juices and the chicken stock. Add bay leaf, remaining 1/2 tsp sea salt (adjusting to total 1.5 tsp), and remaining black pepper. Nestle the browned chicken thighs and reserved chorizo into the rice mixture, skin-side up if any. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid.

Finish with peas and scallions

After 18-20 minutes, remove lid and check rice — liquid should be absorbed and rice tender. Scatter frozen peas and most of the chopped scallions over the top; recover and let sit off heat for 5 minutes to steam the peas and finish the chicken.

Uncover, discard bay leaf, and remove chicken thighs to a cutting board. Stir the rice gently to incorporate peas and chorizo. Slice the thighs into 1/2-inch pieces and return to the pan, or serve whole atop the rice. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with remaining 1/2 tsp sea salt or hot sauce if using.

Serve hot, garnished with remaining scallions and additional cilantro if desired. This dish pairs well with a simple green salad or fried plantains.