Spanish Chicken with Chorizo

Instructions

1. Prepare the chicken
   Season the chicken thighs generously with salt and pepper on both sides. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the chicken skin-side down for 5-6 minutes until golden, then flip and cook for another 2 minutes. Transfer to a plate and set aside.
2. Cook the chorizo
   In the same pan with the rendered chicken fat, add the chorizo slices and cook for about 2 minutes until they release their oils and become slightly crisp. Remove with a slotted spoon and set aside with the chicken, leaving the flavorful oil in the pan.
3. Sauté the vegetables
   Reduce heat to medium and add the sliced onions to the pan. Cook for 5 minutes until softened, then add the bell peppers and continue cooking for another 5 minutes. Add the minced garlic, smoked paprika, and oregano, and cook for 1 minute until fragrant.
4. Deglaze and build the sauce
   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Add the chopped tomatoes, chicken stock, and bay leaf. Stir to combine and bring to a simmer.
5. Return chicken and chorizo
   Return the chicken thighs to the pan, skin-side up, along with any accumulated juices. Scatter the chorizo pieces around the chicken. Cover partially with a lid and simmer gently for 25 minutes, or until the chicken is cooked through and tender.
6. Add olives and finish
   Add the green olives to the pan and continue to simmer uncovered for 5 more minutes to allow the sauce to reduce slightly. Taste and adjust seasoning with salt and pepper if needed.
7. Serve
   Remove the bay leaf. Sprinkle with freshly chopped parsley before serving. This dish pairs wonderfully with crusty bread, rice, or roasted potatoes to soak up the flavorful sauce.