Chicken and Brown Rice with Chorizo

• 2 ½ lbs bone-in, skin-on chicken thighs
• Kosher salt and freshly-ground black pepper, to taste
• 2 tbsp extra-virgin olive oil
• ¾ lb smoked, dried chorizo, cut into 1" thick slices
• 2 tbsp roughly-chopped fresh oregano
• ½ tsp crushed red pepper flakes
• 4 cloves garlic, crushed
• 1 large yellow onion
• 1 bay leaf
• 1 ½ cups long-grain brown rice, rinsed
• ½ cup white wine
• 3 roasted red peppers, peeled, seeded, and cut into thick strips
• 3 cups chicken broth
• 1 cup frozen peas

Heat oven to 400 degrees. Season the chicken lightly with salt and pepper. Heat the olive oil in a 4-quart Dutch oven over medium-high heat. Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown - about 8 minutes. Transfer the chicken to a plate and set aside. Pour off and discard any accumulated fat and juices. Add chorizo to the Dutch oven and cook, stirring frequently, until lightly browned - about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate, leaving the fat behind in Dutch oven. Set chorizo aside.

Add oregano, red pepper, garlic, onion, and bay leaf to the Dutch oven and cook, stirring occasionally, until onion is lightly browned and somewhat soft - about 8 minutes. Add rice and cook, stirring frequently, until surface is glossy - about 2 minutes. Add wine, bring to a boil while stirring often, and reduce by half, about 1 minute. Place chicken, chorizo, and peppers into rice mixture. Pour in broth and season liquid to taste with salt and pepper. Cover the Dutch oven and bring to a boil over high heat. Transfer to the oven and bake until rice is tender and chicken is cooked through - about 1 hour and 10 minutes.

Remove dish from oven, uncover, and gently stir in peas with a fork. Cover and let sit for 10 minutes to allow the flavors to meld. Serves 6.