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Wednesday, November 30, 2011

Skillet Spanish Chicken

I am always sourcing the internet, magazines, cook books, etc for recipe inspiration. A while back I bookmarked the recipe here with plans to make it eventually. Well last night was the night. I am never one to follow a recipe exactly so I changed it up a bit. It turned out delicious and was super easy for a weeknight meal. The best part? I only used one pan! I served it up with some Spanish rice and it was a perfect hearty meal for a cold and rainy night like yesterday.

Spanish Skillet Chicken
Serves 2-4
  •  4 skin on, bone in chicken thighs
  • 2 Tbsp. olive oil
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. sweet paprika
  • 1/4 tsp. smoked paprika
  • pinch of cayenne pepper
  • 1/4 cup Sherry
  • 1 small can cherry tomatoes, excess liquid drained (you can also use 1 pint of fresh cherry tomatoes, but I like the saucy consistency the canned ones add to the dish)
  • 1 roasted sweet bell pepper, sliced (I roasted mine myself but to save time you can use jarred)
  • 1 roasted piquillo pepper, sliced (same as above)
  • 1/2 large sweet onion, sliced
  • 1/4 lb. cured chorizo sausage, sliced
  • 5 cloves of garlic,  roughly chopped
  • small handful parsley, chopped
  • kosher salt to taste
  1. Preheat the oven to 450 degrees F.
  2. In a mixing bowl combine the chicken with the 1 Tbsp. of the olive oil, thyme, both paprika, cayenne pepper and a pinch of salt. Toss until the chicken is coated.
  3. Heat a medium sized skillet over high heat. Once hot add the remaining olive oil. Sear each piece of chicken until the skin is crispy, about two minutes per side. Remove the chicken to a plate, keeping the skillet on the heat.
  4. Lower the heat to low and pour in the sherry, using a wooden spoon scrape up any brown bits from the bottom of the pan and then let the sherry reduce by half. Once reduced take the pan of the heat.
  5. Add the tomatoes, peppers, onion, chorizo, garlic and a sprinkling of salt to the pan lightly stir to combine and then place the chicken pieces on top. Place the skillet into the oven and roast until chicken is cooked through, about 30 minutes.
  6. Carefully remove from the oven, sprinkle with the parsley and serve with Spanish rice. 


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