Spanish Stew Chicken Thighs

By nanarose

Ingredients

• 2 tablespoons EVOO
• 8 skinless, boneless chicken thighs (2 lbs.)
• Salt and pepper
• 1/2 pound cured chorizo, chopped
• 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 chile pepper, thinly sliced
• 1/4 cup dry sherry or white wine
• 1 (15 oz.) diced or crushed tomatoes
• 1 1/2 cups chicken stock
• 1/2 cup flat-leaf parsley
• 1/4 cup sliced pimiento- stuffed olives
• Crusty bread, for mopping

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

Address:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and get all your money back - no questions asked. Every Day with Rachael Ray® Magazine is published 10 times a year- subject to change without notice. Double issues may be published, which count as 2 issue. State taxes may apply to your order. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Go to http://www.rachaelraymag.com/help/privacy-policy to view our privacy policy. Visit www.rachaelraymag.com/help/terms-of-use to view our terms of use policy.

Makeovers

add your rating

Add a comment

Add to My Recipes

Directions

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.

Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chile. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.

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