4 pieces chicken breast halves with bone halved crosswise
4 pieces chicken drumsticks
4 pieces chicken thighs
3 ounces Spanish chorizo cured sausage, skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 pieces onions medium, chopped
1 piece green bell pepper chopped
3 cloves garlic cloves large, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1.5 teaspoons paprika preferably hot, plus more to taste
2 pieces Turkish bay leaves or 1 California
1 lb tomatoes seeded and chopped
12 ounces beer not dark
1.5 cups chicken broth reduced-sodium
2 cups long-grain white rice
0.25 cups pimiento or roasted red pepper strips drained rinsed bottled
Equipment
6- to 7-quart heavy pot (12 inches wide)
large bowl
tongs
Directions
Mince and mash garlic to a paste with 2 teaspoons of salt, then transfer to a large bowl. Stir in vinegar and oregano. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.
Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes. Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.