Chicken Seville

• 1 whole Orange
• 2 pounds Chicken Thighs
• 1/2 cups Flour
• 3 Tablespoons Olive Oil
• 1 whole Red Onion, Finely Chopped
• 3 cloves Garlic, Minced
• 2 whole Bell Peppers (any Color) Cored , Seeded And Cut Into Strips
• 1/2 pounds Mexican Chorizo
• 1 cup Brown Basmati Rice
• 1/2 cups Sliced Almonds
• 3 cups Chicken Stock
• 1/2 cups Dry White Wine Or Additional Chicken Stock
• 1 can Diced Tomatoes (15 Oz.)
• 1/4 teaspoons Dried Thyme
• Salt And Pepper, to taste

1. Using a vegetable peeler, remove the zest of the orange in large strips.
2. Then peel the orange and cut out the segments, working over a bowl to catch the juice.
3. Set the orange zest, segments, and juice aside.
4. Dust the chicken thighs lightly with flour.
5. Heat the oil in a large heavy pot or Dutch oven over moderate heat and brown the thighs on all sides.
6. Transfer the chicken to a plate.
7. Add the onion and garlic to the pot.
8. Saute until the onion is tender but not brown, about 5 minutes.
9. Add the bell peppers and chorizo and saute for 3 minutes.
10. Add the brown rice, and almonds and cook, stirring constantly, for 2 minutes.
11. Add the chicken thighs, orange zest, stock, wine, tomatoes, thyme, salt, and pepper and bring to a boil.
12. Reduce the heat and simmer covered until the rice and chicken are tender, about 1 hour.
13. Add the orange segments and juice at the very end, and cook just until heated through.
14. Serves 6 to 8.

orange, chicken, flour, olive oil, red onion, garlic, bell peppers, chorizo, brown basmati rice, almonds, chicken, white wine, tomatoes, thyme, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-seville/ (may not work)