COLLABThe Daley Plate
Spanish-Style Braised Chicken Thighs with Chorizo and Olives
Succulent chicken thighs seared and braised in a rich sauce of tomatoes, Spanish chorizo, olives, and rosemary. This vibrant one-pan meal can be finished on the stovetop or baked in the oven.
COOK TEMP
350°F
COOK TIME
30-45 minutes
Ingredients — Spanish-Style Braised Chicken Thighs with Chorizo and Olives
4
chicken thighs - seasoned to taste with smoked paprika, salt + black pepper
1 tbsp
olive oil
1/2 large
white onion, sliced
4-6 cloves
garlic, chopped
2-4 oz
chorizo sausage, sliced (Spanish chorizo)
1 tbsp
sherry or red wine vinegar
2 oz
chopped roasted red peppers
1 14.5 oz
san marzano tomatoes, chopped
1-2 tbsp
freshly chopped rosemary
1 cup
mixed olives - pitted
2 cups
chicken stock
Lemon juice to squeeze over after
fresh rosemary, crisped up in olive oil to sprinkle on top before serving
Cherry tomatoes on the vine right before it goes in the oven
Method — Spanish-Style Braised Chicken Thighs with Chorizo and Olives
1
Heat a cast iron skillet to medium-high and sear the seasoned chicken in olive oil for 5 minutes per side until browned, then set aside.
2
Add onions, garlic, and chorizo to the pan and lower heat to medium.
3
Sauté until the onions are translucent, then add the red wine vinegar or sherry, red peppers, tomatoes, rosemary, olives, and chicken stock.
4
Simmer until the liquid is reduced slightly, then return the chicken to the pan.
5
Cover with a lid and simmer on low heat for 30-45 minutes, or bake at 350°F until the chicken reaches an internal temperature of 165°F.
Optional: add cherry tomatoes on the vine right before baking.
6
Squeeze fresh lemon juice over the dish and top with crispy rosemary.
7
Serve over rice, polenta, veggie mash, or pasta.