Spanish Chicken Thighs with Rosemary and Lemon

Spanish Chicken Thighs with Rosemary and Lemon
Adapted from rachaelrayshow.com
Spanish Chicken Thighs with Rosemary and Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from rachaelrayshow.com

Ingredients

  • 8

    bone-in, 6-ounce chicken thighs

  • Salt and pepper

  • 2

    tablespoons olive oil

  • 1

    teaspoon smoked paprika

  • 1

    pound cured chorizo, casings removed (if needed) and chopped (preferred brand Gaspar's or D'Artagnan) or bulk fresh chorizo, crumbled

  • 1

    onion, chopped

  • 1

    7.6-ounce jar roasted piquillo peppers in water, drained and coarsely chopped

  • 4

    sprigs fresh rosemary, leaves stripped and chopped (about 3 tablespoons)

  • 4

    cloves garlic, crushed

  • 3

    tablespoons tomato paste

  • 1

    cup white wine

  • 1

    lemon, zested (about 1 1/2 teaspoon) and juiced (about 1/4 cup)

  • 1 1/2 to 2

    cups chicken stock

  • Chopped flat-leaf parsley

  • 2

    tablespoons chopped hot pickled red cherry peppers

  • 1

    tablespoon EVOO – Extra Virgin Olive OilCrusty bread, for mopping

Directions

1.Preheat the oven to 450°F.2.Preheat a large cast-iron skillet over high.3.Season the chicken with salt and pepper. Add the olive oil to the skillet, two turns of the pan. Add the chicken to the pan , skin-side down and cook until browned, about 6 minutes. Turn over, sprinkle with the paprika and cook until browned, 2-3 minutes. Transfer to a plate.4.Add the chorizo to the skillet and cook, stirring often, until browned, about 2 minutes. Add the onion, piquillo peppers, rosemary and garlic; cook, stirring often, until the onion softens, about 3 minutes. Stir in the tomato paste, then the wine, lemon zest and 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be. Return the chicken to the skillet; spoon some of the sauce on top.5.Transfer skillet to the oven and roast until the chicken juices run clear when pierced with a knife, about 12 minutes. Douse with the lemon juice; sprinkle with the parsley and hot cherry peppers. Drizzle with the EVOO, one turn of the pan.6.Serve from the skillet and pass crusty bread at the table for mopping.

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