1 chicken, about 4 lbs (1.8 kg), cut into pieces

6 cloves garlic, finely chopped

2 tablespoons (30 ml) oregano

1 tablespoon (15 ml) cumin seeds

1/2 cup (125 ml) olive oil

1 chorizo sausage, sliced

1 Spanish onion, cut into large cubes

2 dried chipotle peppers, chopped

2 cups (500 ml) short grain rice (Spanish, Italian or Turkish)

2 tablespoons (30 ml) smoked paprika

3 cups (750 ml) turkey broth

Salt

Rub the chicken with the garlic and sprinkle with the oregano and cumin. Season with salt.

In a large pot, preferably enameled cast iron, brown the chicken over medium to high heat in the oil, for about 10 minutes. Set aside on a plate.

In the same pan, gently fry the chorizo for about 2 minutes. Add the onion and chipotle pepper and cook for about 4 minutes.

Add the rice and paprika and cook for 1 minute, stirring to coat the rice. Return the chicken to the pan and add the broth. Bring to a boil. Cover and cook over low heat for about 25 minutes. Turn off the heat and let rest for 15 to 20 minutes.

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