Easy Spanish chicken thighs with chorizo and wine
Easy Spanish Chicken thighs with chorizo and wine is a delicious meal that uses healthy ingredients found in the Mediterranean diet. The rich smoky sauce and chicken thighs combined with a red wine-infused sauce and delicious chunks of cooked chorizo. Add some fresh or chili flakes to give a little more heat. This recipe is easy to make, can be made in one pot, and comes together with little effort in under 45 minutes making it an ideal midweek dinner option.
Equipment
- 1 large skillet or pan (around 12-inches/30cm)
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 skinless chicken thighs
- 1 onion diced fine
- 4 cloves of garlic minced
- 3½ oz 100g fresh raw chorizo sausage, sliced into 1-inch pieces
- 3½ fl oz 100ml red wine
- 14 oz 400g chopped tomatoes (tinned or fresh)
- 14 oz 400g broad beans (or butter beans)
- ½ cup of black and green olives seeds removed
- 1 tablespoon of tomato purée
- 1 teaspoon of finely chopped rosemary plus a sprig or two for garnish
- ½ teaspoon dried chili flakes optional for some heat
- 1 tablespoon of smoked paprika
- 17 oz 500ml of chicken stock premade or homemade
- Fresh parsley garnish
- 1 lemon garnish
- Salt and pepper seasoning
Instructions
Step 1 - Season and sear chicken thighs
- Add the olive oil and chicken thighs to a pan and add half of the smoked paprika plus some salt and pepper for seasoning.3 tablespoons extra virgin olive oil, 4 skinless chicken thighs, 1 tablespoon of smoked paprika, Salt and pepper
- Rub all ingredients together then transfer chicken thighs to a plate.
- Heat the pan on high heat and lightly brown the chicken thighs on all sides in batches to prevent crowding the pan. This should take around 8-10 minutes (2 batches). Once the chicken thighs are browned, transfer them to a plate for use later.
Step 2 - Fry veg and build sauce
- In the same pan, add the onion and garlic, and saute for 3-4 minutes. If the pan is dry, add a splash or two of chicken stock.1 onion, 4 cloves of garlic
- Add the chorizo pieces and fry for another 2-3 minutes or until the chorizo releases some of the red oil.
- Add the remaining paprika, chopped rosemary, and the tinned tomatoes and tomato puree. Simmer for 2-3 minutes, then add the red wine and continue to simmer for another 3 minutes. Add more chicken stock if the sauce is drying out.3½ fl oz, 14 oz 400g chopped tomatoes (tinned or fresh), 1 tablespoon of tomato purée, 1 teaspoon of finely chopped rosemary, 1 tablespoon of smoked paprika
- Add the broad beans and mix through. Season to taste with salt and pepper and bring to a boil. Add a splash of chicken stock if the sauce is looking too thick or dry.
Step 3 - Add chicken thighs to sauce
- Reduce heat to medium and return the browned chicken pieces to the pan and cover with sauce. Add chili flakes on top (for some spice). Cover and simmer for 10-12 minutes or until the chicken is tender.½ teaspoon dried chili flakes
Step 4 - Garnish and serve
- Right before serving add the black and green olives and mix through. Remove the pan from the heat and allow to cool for 2-3 minutes before serving.½ cup of black and green olives
- Garnish with some freshly chopped parsley and a generous squeeze of lemon and serve.Fresh parsley, 1 lemon