Chicken and Chorizo Rice All-In-One-Pan-Meal

Mix the chicken rub spices together in a small bowl.

Season the chicken pieces on both sides with the chicken rub. Make sure the pieces are well coated, using all the rub.

Cover and place in the fridge while preparing other ingredients.

Dice the onion, red pepper, chorizo, tomato, keeping them in separate bowls.

Mince the garlic and the cilantro.

Heat oil and butter in a large shallow pan over medium high heat.

Cook chicken pieces, skin side down, until browned, approximately 5 minutes.

Flip chicken over and cook the bottom of the pieces until golden.

Using tongs, transfer the chicken to a plate and set aside.

Add the onion, garlic, and red pepper to the hot pan. Lower heat to medium so the vegetables do not burn.

Add the saffron. Cook until onions begin to sweat and become translucent, about 10 minutes.

Add the chorizo to the pan and cook until the chorizo begins to colour.

Add the tomato and cook the sofrito until the juices have evaporated. The sofrito can take up to 30 minutes in total to cook out.

Add the ground cloves and stir well.

Season to taste with salt and pepper.

Stir in 1 cup of rice. Coat the rice very well with the sofrito and allow the rice and sofrito to cook for a couple of minutes.

Add the wine, stock and half of the cilantro. Stir well.

Place the browned chicken on top of the rice mixture.

Lower the heat to a simmer.

Cover the pan with a lid and cook for approximately 25 minutes until chicken is cooked through (when the internal temperature reaches 165°F (74°C) and rice is done.

Turn off heat and remove the pan from the heat.

Allow the dish to sit for 10 minutes with the lid on.

Remove lid and sprinkle with remaining cilantro. Serve and enjoy!