Chicken Seville

Using a vegetable peeler, remove the zest of the orange in large strips. Then peel the orange and cut out the segments, working over a bowl to catch the juice. Set the orange zest, segments, and juice aside.

Dust the chicken thighs lightly with flour. Heat the oil in a large heavy pot or Dutch oven over moderate heat and brown the thighs on all sides. Transfer the chicken to a plate.

Add the onion and garlic to the pot. Saute until the onion is tender but not brown, about 5 minutes. Add the bell peppers and chorizo and saute for 3 minutes. Add the brown rice, and almonds and cook, stirring constantly, for 2 minutes. Add the chicken thighs, orange zest, stock, wine, tomatoes, thyme, salt, and pepper and bring to a boil. Reduce the heat and simmer covered until the rice and chicken are tender, about 1 hour. Add the orange segments and juice at the very end, and cook just until heated through.

Serves 6 to 8.