Ingredients

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper.

2. 2

   Heat the olive oil in a large Dutch oven or heavy skillet over medium-high heat. Brown the chicken skin-side down for about 5-6 minutes until crispy, then flip and cook for 2 more minutes. Remove chicken and set aside.

3. 3

   In the same pot, add the sliced chorizo and cook for 2 minutes until the fat renders.

4. 4

   Add the sliced onion and bell peppers. Sauté for 5-7 minutes until the vegetables soften and begin to caramelize. Stir in the garlic and cook for another minute.

5. 5

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

6. 6

   Stir in the crushed tomatoes, smoked paprika, and thyme sprigs.

7. 7

   Return the chicken to the pot, nestling it into the sauce skin-side up.

8. 8

   Cover and reduce heat to low. Simmer gently for 30-35 minutes until the chicken is cooked through and tender.

9. 9

   Remove the lid and cook for an additional 5 minutes to thicken the sauce if desired. Discard thyme stems before serving.