Spanish-Style Chicken with chorizo

By á-47

Serve with rice or crusty bread to soak up the juices.

Ingredients

• 2 Tbsp. olive oil
• 8 boneless, skinless chicken thighs, halved (or a mix of thighs and breasts)
• 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. chorizo sausage, cut into thick slices
• 2 Tbsp. pitted black olives (preferably oil cured), halved
• salt and pepper
• parsley, rinsed, dried and chopped

Preparation

Step 1

Fry chicken and chorizo in the oil 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. Then simmer until the chicken is cooked, 15 minutes.

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

Add the parsley before serving.