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

4chicken thighs - seasoned to taste with smoked paprika, salt + black pepper

1 tbspolive oil

1/2 largewhite onion, sliced

4-6 clovesgarlic, chopped

2-4 ozchorizo sausage, sliced (Spanish chorizo)

1 tbspsherry or red wine vinegar

2 ozchopped roasted red peppers

1 14.5 ozsan marzano tomatoes, chopped

1-2 tbspfreshly chopped rosemary

1 cupmixed olives - pitted

2 cupschicken 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

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.

Add onions, garlic, and chorizo to the pan and lower heat to medium.

Sauté until the onions are translucent, then add the red wine vinegar or sherry, red peppers, tomatoes, rosemary, olives, and chicken stock.

Simmer until the liquid is reduced slightly, then return the chicken to the pan.

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.

Squeeze fresh lemon juice over the dish and top with crispy rosemary.

Serve over rice, polenta, veggie mash, or pasta.

KPC COLLAB · The Daley Plate