Step 1

Preheat the oven to 400°F

Step 2

Heat 2 tablespoons of the oil in a large skillet over medium heat

Step 3

When it is hot, add the chicken and chorizo

Step 4

Brown each side of the thighs for about 8 minutes

Step 5

Add the onion, garlic and Italian seasoning and cook for 5 minutes

Step 6

Add the tomato, cilantro stems, sriracha and 1 teaspoon salt and cook for another 3 minutes

Step 7

Stir in the rice, water, capers and saffron (if using)

Step 8

Bring to a boil, then lower the heat, cover and cook for 30 minutes

Step 9

While the chicken cooks, place the reserved chicken skins on a parchment-lined baking sheet

Step 10

Drizzle lightly with the remaining 1 tablespoon olive oil and season with salt and pepper

Step 11

Place another sheet of parchment over the top of the chicken skins and top with another baking sheet to weight it down

Step 12

Bake in the oven for 20 to 25 minutes until crispy

Step 13

Serve chicken and rice with crispy chicken skins