Ingredients

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper on both sides.

2. 2

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes, then remove to a plate.

3. 3

   In the same pan, add the sliced chorizo and cook for 2 minutes until it releases its red oil.

4. 4

   Add the sliced onion and red bell pepper to the pan. Sauté for 5 minutes until softened, stirring to coat in the chorizo oil.

5. 5

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

6. 6

   Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan.

7. 7

   Nestle the chicken thighs back into the sauce, skin-side up. Lower the heat to a simmer.

8. 8

   Cover and cook for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F).

9. 9

   Stir in the green olives and cook uncovered for 5 more minutes to thicken the sauce slightly.

10. 10

    Garnish with fresh parsley before serving hot.