Ingredients

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy skillet over medium-high heat. Add the diced chorizo and cook for 2-3 minutes until the fat renders. Remove chorizo with a slotted spoon and set aside.

2. 2

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

3. 3

   Reduce heat to medium. Add the sliced onions and bell peppers to the pot. Sauté for 8-10 minutes until softened and beginning to caramelize.

4. 4

   Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

5. 5

   Add the crushed tomatoes and bring the sauce to a simmer. Return the chicken and chorizo to the pot, nesting the chicken into the sauce skin-side up.

6. 6

   Cover and simmer on low heat for 25 minutes. Then, gently stir in the drained cannellini beans around the chicken.

7. 7

   Simmer uncovered for an additional 10 minutes to thicken the sauce and warm the beans through. Serve hot directly from the pot.