Spanish Stew Chicken Thighs
- 2 tablespoons EVOO
- 8 skinless, boneless chicken thighs (2 lbs.)
- Salt and pepper
- 1/2pound cured chorizo, chopped
- 1 red mild frying or bell pepper, chopped
- 2 - 3 small ribs celery with leafy tops, chopped
- 1 onion, chopped
- 4 cloves garlic, thinly sliced
- 1 jalapeno or fresno chile pepper, thinly sliced
- 1/4cup dry sherry or white wine
- 1 (15 oz.) diced or crushed tomatoes
- 1 1/2cups chicken stock
- 1/2cup flat-leaf parsley
- 1/4cup sliced pimiento- stuffed olives
- Crusty bread, for mopping
- 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.