Spanish Stewed Chicken Thighs

By Side Passion

Ingredients

• 2 Tb extra virgin olive oil
• 8 skinless boneless chicken thighs (2lbs)
• 1/2 lb cured chorizo, chopped
• salt and pepper
• 1 red mild frying or bell pepper, chopped
• 2-3 small ribs celery with leafy tops, chopped
• 1 onion, chopped
• 4 cloves garlic, thinly sliced
• 1 jalapeno or fresno chili pepper, thinly sliced
• 1/4 C dry sherry or white wine
• 1 can (15oz) diced or crushed tomatoes
• 1 1/2 C chicken stock
• 1/2 C flat leaf parsley
• 1/4 C sliced pimento-stuffed olives
• Crusty bread for mopping

Preparation

Step 1

Step 1 : In a large skillet or dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.

Step 2 : Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chili. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry/white wine and cook, stirring up any brown bits.

Step 3 : Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in parsley and olives.