Arroz al Horno

Step 1

Preheat the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the chicken thighs dry with a paper towel so they brown better, then cut them into 2-inch chunks.

Step 3

Cut the chorizo sausage crosswise into 1/4-inch-thick rounds, like slicing coins.

Step 4

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 5

Heat 3 tablespoons of olive oil in a 12-inch oven-safe skillet or paella pan over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Add the chicken chunks to the hot oil and cook without stirring for 3 minutes until the bottom sides turn the color of warm honey, then stir and cook for 2 more minutes.

Step 7

Add the chorizo slices to the pan and stir constantly for 1 minute until the sausage releases its red oil and smells fragrant.

Step 8

Add the minced garlic and stir for 30 seconds until it smells strongly fragrant and the raw garlic smell is gone.

Step 9

Pour in the 2 cups of rice and stir constantly for 2 minutes until each grain looks coated with oil and lightly toasted.

Step 10

Pour in the 4 cups of broth, stir once to combine, then do not stir again—this allows the rice to develop texture on the bottom.

Step 11

Transfer the skillet to the preheated 400°F oven and bake for 20 minutes until the liquid is absorbed and the rice is tender.

Step 12

Remove the skillet from the oven using oven mitts, then let it rest on the stovetop for 3 minutes before serving.