Spanish Arroz al Horno

Step 1

Preheat your oven to 400°F and wait for the indicator light or beep, about 10 minutes.

Step 2

Pat the chicken thighs dry with paper towels, pressing gently to remove moisture so they brown better.

Step 3

Slice the chorizo crosswise into 1/4-inch-thick rounds, about the thickness of a coin.

Step 4

Pour the chicken stock into a small pot, add the saffron threads, and set on medium-low heat until small steams rise from the surface, about 2 minutes — this infuses the saffron flavor.

Step 5

Place a 14-inch paella pan or 4-quart oven-safe braising pan over medium-high heat and add the olive oil.

Step 6

When the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, place the chicken thighs skin-side down in the pan.

Step 7

Cook without moving the chicken until the skin is deep golden brown and pulls away easily from the pan, about 5 minutes.

Step 8

Flip each thigh to the other side and cook until the second side is light golden, about 3 minutes, then remove the chicken to a plate.

Step 9

Add the chorizo slices to the same pan and stir once every 30 seconds until the edges look darker and the fat starts to pool, about 2 minutes.

Step 10

Pour the uncooked rice into the pan and stir constantly with a wooden spoon until each grain looks slightly translucent around the edges, about 2 minutes.

Step 11

Slowly pour the hot saffron-infused stock into the pan while stirring gently to combine, then add a pinch each of salt and pepper.

Step 12

Nestle the cooked chicken thighs skin-side up into the rice, distributing them evenly across the pan.

Step 13

Cover the pan tightly with aluminum foil and transfer it to the preheated oven.

Step 14

Bake for 20 minutes until the liquid is absorbed and the rice looks tender when you pierce it with a fork.

Step 15

Remove the foil and let the pan rest on the stovetop for 2 minutes to cool slightly before serving.