My Recipe Box - Spanish Stewed Chicken Thighs

I saw this on Rachael Ray's TV show and marked it in My Friday Finds post. I then tried it in the same week as I found it. WOW it was delicious! My only "complaint" was that the chorizo fell apart and wasn't really recognizable but still flavoured the meal beautifully.

I didn't add the olives because I deplore them!!!

I served it with mashed potatoes but you could use rice, noodles or crusty bread as Rachael suggests.

Recipe source

Spanish Stewed Chicken Thighs

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
8 skinless, boneless chicken thighs (about 2 pounds)
Salt and pepper
1/2 pound cured chorizo, chopped
1 red mild frying or bell pepper, chopped
2 to 3 small ribs celery with leafy tops, chopped
1 onion, chopped 

Carrots
4 cloves garlic, thinly sliced
1 jalapeño or fresno chile pepper, thinly sliced or hot sauce
1/4 cup dry sherry or white wine

1 15-ounce can diced or crushed tomatoes around 440 ml
1 1/2 cups chicken stock
1/2 cup flat-leaf parsley
1/4 cup sliced pimiento-stuffed olives 

Crusty bread, for mopping


Yields: 4

Preparation


In a large skillet or Dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.


Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chile. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.

Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives.


Serve with crusty bread for mopping.