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Madrid Chicken and Potatoes

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While many Spanish dishes are paired with rice, the potatoes in this dish absorb all the great flavores of paprika, sherry and chorizo sausage as they cook for a wonderful and uniquie taste experience.

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Ingredients

  • 2 tsp paprika
  • 1 tsp salt
  • 4 (about 2 lbs)chicken thighs
  • 3 tbsp olive oil
  • 1 medium onion
  • 1/3 lb chorizo sausage
  • 3 cloves garlic
  • 1 (28 oz) can crushed tomatoes
  • 1/4 cup cooking sherry
  • 2 bay leaves
  • 1 lb fingerling potatoes

Details

Preparation time 8mins
Cooking time 29mins

Preparation

Step 1

1. In small dish, combine paprika and salt. Sprinkle mixture evenly over chicken pieces. In large pot over medium high, heat oil. Add chicken and brown on first side, 2 mins. Turn and brown second side, 2 mins.
2. Meanwhile, peel and dice onion. slice chorizo into 1/4 inch thick rounds. Mince garlic.
3. Remove chicken to plate. Add onion, chorizo and garlic to pot and cook, stirring. 1 mins Stir in tomatoes, sherry and bay leaves. Return chicken and any accumulated juices to pot. Reduce heat to medium and cook, covered.
4. Place potatoes and 1 tbsp water in small, microwave safe dish and cover with vented plastic. Microwave the potatoes on HIGH until fork tender, about 5 mins.
5. Transfer potatoes to pot and cook, covered, until chicken is cooked through, about 15 mins. Transfer to platter, remove pay leaves and serve.

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