2 Tablespoons olive oil
6 large chicken thighs, approximately 3 pounds
Salt & pepper
2 medium red bell peppers, cut into half inch strips
2 medium red onions, thinly sliced
6 garlic cloves, chopped
2 large thyme sprigs or 1/2 teaspoon dried
1 cup cherry tomatoes, halved
3/4 cup dry sherry
2 teaspoons sweet paprika
1/4 to 1 teaspoon red pepper flakes (depending on taste)
2 tablespoons fresh basil, shredded
Crusty Bread
In a large Dutch oven with cover over medium heat, cook chorizo crumbling as it cooks (about 5 minutes). Remove from pan and set aside. Add olive oil to pan and increase heat to medium high. Wash and dry chicken thighs - season with salt and pepper. Cook until well browned (15 minutes). Remove to plate with Chorizo. Add bell peppers, red onions, garlic and thyme to pan and cook until just softened. Add tomatoes, sherry, paprika and red pepper flakes, cooking for 1 minute – scrape browned bits from bottom of pan. Return chicken and chorizo to pot, lower heat to medium low and simmer for 25 to 30 minutes, until chicken is cooked through. Remove cover and cook for another 10 minutes until sauce has thickened slightly. Garnish with basil & serve with crusty bread.