Ingredients

Instructions

1. 1

   Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

2. 2

   Season the chicken thighs with salt and pepper. Place them skin-side down in the hot pan and cook for 5-6 minutes until the skin is crispy and golden. Flip and cook for another 2 minutes, then remove from the pan and set aside.

3. 3

   In the same pan (leaving the chicken fat rendered), add the sliced chorizo and cook for 2-3 minutes until it releases its red oil.

4. 4

   Add the onion wedges and potatoes to the pan. Sauté for about 5 minutes until the onions soften slightly.

5. 5

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

6. 6

   Pour in the chopped tomatoes and chicken stock. Stir to combine, scraping 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 25-30 minutes, or until the potatoes are tender and the chicken is cooked through.

9. 9

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

10. 10

    Garnish with fresh chopped parsley before serving hot.