Ingredients
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2 tablespoons
EVOO
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8
skinless, boneless chicken thighs (2 lbs.)
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Salt and pepper
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1/2pound
cured chorizo, chopped
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1
red mild frying or bell pepper, chopped
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2 - 3 small
ribs celery with leafy tops, chopped
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1
onion, chopped
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4 cloves
garlic, thinly sliced
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1
jalapeno or fresno chile pepper, thinly sliced
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1/4cup
dry sherry or white wine
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1
(15 oz.) diced or crushed tomatoes
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1 1/2cups
chicken stock
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1/2cup
flat-leaf parsley
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1/4cup
sliced pimiento- stuffed olives
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Crusty bread, for mopping
Directions
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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.
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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.
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Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives.
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