This text is part of the special book Plaisirs
A casserole that brings together all the flavors of Spain thanks to ingredients such as chorizo, paprika, saffron, tomatoes and olives. Try it with a piece of bread dipped in the flavored sauce.
Servings: 4 to 6
Preparation : 30 minutes
Cooking : 40 minutes
Ingredients
1 C. (15 ml) + 2 tbsp. (30ml) olive oil
¼ cup (60 mL) very small diced chorizo
12 chicken thighs
1 C. (5 ml) + ½ tsp. 1/2 tsp (2.5 mL) paprika
¼ tsp. 1/2 tsp (1.25 mL) smoked paprika
1 or 2 large sliced red peppers
1 Spanish onion, quartered
2 minced garlic cloves
2 pinches of saffron (optional)
2 tbsp. 1/2 tsp (10 mL) dried thyme
¼ tsp. 1/2 tsp (1.25 mL) hot pepper flakes
2 bay leaves
2 tbsp. (30 ml) sherry vinegar
1 can 398 ml diced tomatoes
¼ cup (60ml) water
⅓ cup (80 ml) green olives in oil
1 cup (250 mL) halved cherry tomatoes
Salt, pepper, to taste
Preparation
1. Preheat the oven to 350°F and place the rack in the middle.
2. In a large Dutch oven or ovenproof skillet, heat 1 Tbsp. (15 ml) oil over medium-high heat. Brown the chorizo until crispy but not burnt. Reserve on a plate.
3. Place the chicken thighs on a plate and season with paprika and salt on both sides.
4. In the same skillet, add the rest of the oil and brown the thighs in two batches, about two minutes per side. Reserve on a plate.
5. Add the peppers, onions and sauté in the pan for six minutes over medium heat, stirring often.
6. Add garlic, saffron if desired, paprika, smoked paprika, thyme, bay leaves and salt. Cook for one minute, stirring.
7. Deglaze with sherry vinegar and cook for another minute. Add the diced tomatoes, water and olives and return the chicken thighs to the pot.
8. Bake for 25 minutes.
9. Add the cherry tomatoes and continue cooking for another five minutes. Garnish with grilled chorizo.