Crispy Chicken Thighs & Creamy Chorizo Leeks

Serves 1
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Directions

  1. 1Put skin on bone in chicken thighs on a plate, and heavily salt them.
  2. 2Put skin on bone in chicken thighs on a plate, and heavily salt them.
  3. 3Put skin on bone in chicken thighs on a plate, and heavily salt them.
  4. 4Put the chicken thighs skin side down in a pan on a low heat.
  5. 5Put the chicken thighs skin side down in a pan on a low heat.
  6. 6Put the chicken thighs skin side down in a pan on a low heat.
  7. 7Add pepper to the thighs.
  8. 8Add pepper to the thighs.
  9. 9Add pepper to the thighs.
  10. 10Rinse the leeks, and slice them.
  11. 11Rinse the leeks, and slice them.
  12. 12Rinse the leeks, and slice them.
  13. 13Slice the chorizo sausage.
  14. 14Slice the chorizo sausage.
  15. 15Slice the chorizo sausage.
  16. 16Add the chorizo to a pot on low heat.
  17. 17Add the chorizo to a pot on low heat.
  18. 18Add the chorizo to a pot on low heat.
  19. 19Dice garlic and purple onion.
  20. 20Dice garlic and purple onion.
  21. 21Dice garlic and purple onion.
  22. 22Add the ruby red oil from the chorizo pan to the chicken.
  23. 23Add the ruby red oil from the chorizo pan to the chicken.
  24. 24Add the ruby red oil from the chorizo pan to the chicken.
  25. 25Add the rest of the chorizo to the pan with the leeks, and add salt and pepper.
  26. 26Add the rest of the chorizo to the pan with the leeks, and add salt and pepper.
  27. 27Add the rest of the chorizo to the pan with the leeks, and add salt and pepper.
  28. 28Soften the garlic and onion in butter.
  29. 29Soften the garlic and onion in butter.
  30. 30Soften the garlic and onion in butter.
  31. 31Add rice, lemon and thyme to the pot.
  32. 32Add rice, lemon and thyme to the pot.
  33. 33Add rice, lemon and thyme to the pot.
  34. 34When it starts to bubble, put a lid on it, and cook on low heat for 12 minutes.
  35. 35When it starts to bubble, put a lid on it, and cook on low heat for 12 minutes.
  36. 36When it starts to bubble, put a lid on it, and cook on low heat for 12 minutes.
  37. 37Add crème fraîche to the chorizo leeks, with lemon snippits.
  38. 38Add crème fraîche to the chorizo leeks, with lemon snippits.
  39. 39Add crème fraîche to the chorizo leeks, with lemon snippits.
  40. 40Flip the chicken thighs so the skins are as crisp as a walker's factory.
  41. 41Flip the chicken thighs so the skins are as crisp as a walker's factory.
  42. 42Flip the chicken thighs so the skins are as crisp as a walker's factory.
  43. 43Baste the chicken with a chicken fat chorizo basting.
  44. 44Baste the chicken with a chicken fat chorizo basting.
  45. 45Baste the chicken with a chicken fat chorizo basting.
  46. 46Add residual flavor to the leeks and remove any big bits from the rice.
  47. 47Add residual flavor to the leeks and remove any big bits from the rice.
  48. 48Add residual flavor to the leeks and remove any big bits from the rice.
  49. 49Serve the rice, chorizo leeks, chicken thighs, with a bit of chickachorizo drizzle and salad.
  50. 50Serve the rice, chorizo leeks, chicken thighs, with a bit of chickachorizo drizzle and salad.
  51. 51Serve the rice, chorizo leeks, chicken thighs, with a bit of chickachorizo drizzle and salad.

Ingredients

  • chicken thighs skin on bone in
  • chicken thighs skin on bone in
  • chicken thighs skin on bone in
  • salt
  • salt
  • salt
  • leek
  • leek
  • leek
  • chorizo sausage
  • chorizo sausage
  • chorizo sausage
  • garlic
  • garlic
  • garlic
  • purple onion
  • purple onion
  • purple onion
  • rice
  • rice
  • rice
  • thyme
  • thyme
  • thyme
  • lemon
  • lemon
  • lemon
  • butter
  • butter
  • butter
  • crème fraîche
  • crème fraîche
  • crème fraîche
  • pepper
  • pepper
  • pepper
  • salad
  • salad
  • salad

Equipment

knifecutting boardpanpot