Chicken Seville

Directions

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