Chicken - Spanish Style

By á-47

Ingredients

• 2 Tbsp. olive oil
• 8 skinless, boneless chicken thighs, halved
• 1 red onion, thinly sliced
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 garlic clove, crushed
• 1 can (19 oz) chopped tomatoes with juice
• 2/3 cup dry white wine
• 1 Tbsp. paprika
• 3 oz. andouille sausage, cut into thick slices (or mexican chorizo)
• 2 Tbsp. pitted black olives (preferably oil-cured) halved
• salt and pepper
• parsley, rinsed, dried and chopped

Preparation

Step 1

Heat the oil in a large flame-proof casserole, then fry the chicken over high heat until golden.

Add the onion, peppers, and garlic to the chicken. Fry until they are lightly browned and slightly softened, 5-7 minutes.

Stir in the tomatoes (with juice), wine, and paprika and bring to a boil. Add the sausage, then simmer until the chicken is cooked, 15 minutes.

Add the olives to the casserole, then season with salt and pepper, to taste.

Add the parsley before serving.