The most amazing thing I ever ate! Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf

I found this dish in a magazine and knew right away we must try it. It is one of my favorites. It is very flavorful and we both loved it. I just couldnt get over all the complex yet wonderful flavors!

Lemon-Garlic Spanish Chicken Thighs and Rice Pilaf

INGREDIENTS:

• 4 tablespoons butter
• 1/4 cup broken pieces thin spaghetti
• 1 cup rice
• 3 cups chicken stock
• Salt and pepper
• 2 tablespoons extra-virgin olive oil (EVOO)
• 1/3 pound cured chorizo (about 5 links), casings removed and sliced on an angle 1 inch thick
• 8 chicken thighs
• 4 small onions, quartered lengthwise with the roots intact
• 2 small regular or meyer lemons, sliced crosswise 1/2 inch thick
• 3/4 cup pimiento-stuffed green olives (a couple of generous handfuls)
• 6 large cloves garlic, thinly sliced
• 2 bay leaves
• 2 teaspoons sweet smoked paprika or paprika (2/3 palmful)
• 1/2 cup dry white wine or 1/3 cup dry sherry
• 1/2 cup chopped flat-leaf parsley

DIRECTIONS:

1. In a large saucepan, melt 3 tablespoons butter over medium heat. Add the pasta and toast for 3 minutes. Stir in the rice to coat. Add 2 cups chicken stock and bring to a boil, then cover the pot, lower the heat and simmer for 15 minutes; fluff with a fork. (If the rice sticks near the end of the cooking time, add a splash more stock.) Season with salt and pepper. 
   
   
   In a large, deep skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, turning, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Season the chicken with a lot of pepper and a little salt and add to the drippings in the skillet. Cook over medium heat, turning once, until browned, about 15 minutes. Transfer to a plate. 
   
   
   Add the remaining 1 tablespoon EVOO to the skillet, 1 turn of the pan. Add the onions, season with salt and pepper and cook, tossing frequently, for 2 minutes. Add the lemons, olives, garlic, bay leaves and paprika; cook, stirring frequently, for 2 minutes. Add the wine and cook, scraping up the browned bits from the pan. Stir in the remaining 1 cup chicken stock. 
   
   
   Return the chicken and chorizo to the skillet, cover the pan, lower the heat and simmer for 5 minutes. Transfer all the solid ingredients to a platter. Reduce the sauce for a minute over high heat, then stir in the remaining 1 tablespoon butter and the parsley. Pour the sauce over the chicken. Discard the bay leaves. Serve alongside or on top of the pilaf
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