Chicken with Chorizo, Rosemary & Olives
Chicken with chorizo, rosemary, and olives cooked with spicy chorizo, fragrant rosemary, and briny olives for a flavorful dish.
- 4 Boneless Chicken Thighs
- 1 Tsp Smoked Paprika
- 1 Medium Onion (sliced)
- 4-5 Cloves Garlic (chopped)
- 100g/3.5oz Chorizo Sausage (sliced and quartered)
- 100g/3.5oz Roasted Red Peppers (chopped not too small)
- 1 Tbsp Sherry (Red Wine Vinegar)
- 1 Tin 400g/14.11oz Tomatoes (diced)
- 1-2 Tbsp Fresh Rosemary (chopped)
- 1 Cup Pitted Mixed Olives
- 2 Cups Chicken Stock
Season chicken with salt, pepper and smoked paprika. Allow to sit outside of the fridge covered for 30 minutes to reach room temperature.
Sear chicken in a little olive oil until browned then set aside.
Add onions, garlic, chorizo to the pan and saute until onions are translucent, about 5 minutes.
Deglaze the skillet with red wine vinegar or sherry.
Add the peppers, diced tomatoes, rosemary, olives and chicken stock. Simmer until reduced slightly (5 minutes).
Transfer sauce to a baking dish.
Tuck chicken pieces in between the sauce and bake uncovered 190C/375F for about 30-45 minutes or until chicken is cooked through and tender.
With a spoon, baste with the sauce halfway through cooking time.
With a spoon, baste with the sauce halfway through cooking time.
Enjoy!