Ingredients

• 6-8 chicken legs and thighs

• Extra virgin olive oil

• 1 shallot, diced

• 2 garlic cloves, minced

• 2 cups long grain rice

• 28 oz crushed San Marzano Tomatoes

• 2 bay leaves

• Kosher salt and pepper to taste

• 2 cups chicken stock

• 6 oz linguica sausage, sliced into 1/2 inch pieces

For the Rub:

• 1 tbsp cumin

• 1 tbsp coriander

• 1 tbsp oregano

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/2 tbsp pimento

• 1/4 tsp cayenne

For the Chimichurri:

• 1/2 cup fresh parsley

• 2 tbsp fresh oregano

• 1/2 cup fresh cilantro

• 1/4 tsp red pepper flakes

• 3 tbsp red wine vinegar

• 1/2 cup extra virgin olive oil

For the Pickled Red Onions:

• 1 red onion, sliced

• 1 tbsp sugar

• 1 tbsp salt

• 1/2 cup apple cider vinegar

• 2 tbsp hot water

• 5 whole peppercorns

• 1 bay leaf

Products to Use:

• NanoBond Sauté Pan