Ingredients

8 chicken pieces such as thighs and drumsticks
1/4 cup extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, finely chopped
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 teaspoons hot paprika
1/4 cup dry sherry or vermouth
1 (14-ounce) can tomatoes, with juice
1 bay leaf
1 strip orange zest
3 ounces Spanish dry-cured chorizo, thinly sliced
2/3 cup pitted black olives
salt and freshly ground black pepper

Method

  1. Sauté the chicken in 2 tablespoons of oil a large frying pan over medium heat until golden brown, about 10 minutes. Remove and set aside.
  2. Remove any fat from the pan.
  3. Add the remaining 2 tablespoons of oil and sauté the onion, garlic, and bell peppers over medium heat until softened, about 5 minutes.
  4. Return the chicken to the pan and add the paprika, sherry, tomatoes, bay leaf, and orange zest. Bring to a boil.
  5. Cover and simmer, stirring occasionally, over low heat until chicken is tender, 35-40 minutes.
  6. Add the chorizo and olives and simmer for 5 minutes.
  7. Season with salt and pepper. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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