Ingredients

Instructions

1. 1

   Season the chicken thighs generously with salt and black pepper.

2. 2

   Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5-6 minutes until the skin is crispy and golden. Flip and cook for 2 minutes on the other side, then remove to a plate.

3. 3

   In the same pan (do not wipe out the fat), add the sliced chorizo and fry for 2-3 minutes until it releases its red oil.

4. 4

   Add the chopped onion and red pepper to the pan. Sauté for about 5 minutes until the vegetables soften.

5. 5

   Stir in the minced garlic and smoked paprika, cooking for just 1 minute until fragrant.

6. 6

   Pour in the canned chopped tomatoes and chicken stock. Stir well to combine and scrape up any browned bits from the bottom of the pan.

7. 7

   Return the chicken thighs to the pan, nestling them into the sauce skin-side up. Scatter the olives around the chicken.

8. 8

   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through.

9. 9

   Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly.

10. 10

    Garnish with fresh chopped parsley and serve warm, ideally with crusty bread or rice.