Preheat oven to 350℉.Heat a 13 inch or larger cast iron skillet or oven safe stainless steel frying pan over medium high heat with 1 tbsp oil. Add chorizo and cook breaking apart the meat with a spatula. Once chorizo is cooked fully (about 10 mins) remove with a slotted spoon and set aside.
To the chorizo drippings add the remaining tbsp of oil. Sear chicken thighs skin side down over the same heat, about 4 mins.
Flip thighs and continue searing for an additional 3 mins. Remove from pan and set aside.
To the chicken and chorizo drippings add the diced onion and bell pepper. Sauté until sweating and slightly tender, about 5-7 minutes.
To the veggies add in garlic, oregano, salt, rice, olives, tomatoes and cooked chorizo. Stir well.
Pour in chicken broth and submerge in chicken thighs, spread evenly in pan.
Carefully transfer pan to oven. Bake uncovered for 50-70 minutes or until chicken is cooked through, liquid is absorbed and rice is tender.
*Please use as many organic ingredients as possible. Recipe NotesNote 1: Use at least a 13 inch stainless steel frying pan or cast iron skillet. Anything smaller and the recipe will over flow the sides. My Amazon Store has a selection of high quality pots and pan.Note 2: Boneless skinless chicken breasts can be substituted for the skin on chicken thighs. Cut the breast into bite size pieces (about 1 inch pieces) and sear in chorizo drippings. Cooking time will be approximately the same. Note 3: To lower calories replace the chicken thighs with boneless skinless chicken breasts (see note directly above) and lower chorizo down to 1/2 lb. Note 4: To control sodium levels make Homemade Chorizo and use reduced sodium chicken broth. Note 5: For this recipe Basmati rice cooked in the oven will do best uncovered with the rice fully submerged in the liquid. However, if cooked on stovetop bring to a boil over high heat, lower heat to lowest setting and cook covered.Note 6: Brown rice (either short or long grain) that is cooked on the stovetop will need to be covered and cooked on low heat after being brought to a boil. However, long grain brown rice cooked in the oven does not need to be covered but short grain brown rice should be covered.