Cuban Chicken Thighs with Chorizo Rice

[lillibet]

Following this recipe, we marinated a half-batch of chicken thighs last night and cooked them up tonight. It's a lot like paella, but with the flavors of lime and cilantro and the tang of a little jalapeño. Using boneless meat meant the chicken cooked up a lot more quickly--I think next time I might wait to stick in the chicken until the rice is almost cooked. But the extra lime juice at the end kept the meat from being dry and it was so tasty that I'm sorry we only made a half batch and don't have any leftovers for Jason to enjoy this week. It paired well with the Menage a Trois we've been enjoying as party wine.