Chicken and Chorizo Casserole
December 9, 2010
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This lovely Spanish dish is redolent of paprika and sherry. It is a bit spicy but not aggressively so. Served with roasted potatoes it makes a wonderful meal for a cold night. I adapted this recipe from The Mediterranean Cookbook (NY: Lorenz Books, 2001).
- 2 large or 4 small chicken thighs, skinned but bone-in, about 12 ounces total
- 1 tsp. pimentón (Spanish smoked paprika)
- 1 tsp. paprika (if you have no pimentón double the amount of paprika)
- 1 Tbsp. olive oil
- 1 medium onion, halved lengthwise and sliced thinly crosswise
- 4 cloves garlic, sliced
- 2 ounces chorizo or its Portuguese equivalent, chourico, sliced
- ½ of a 14-ounce can of chopped tomatoes, preferably salt-free
- 2 bay leaves
- 3 Tbsp. dry sherry
- Salt and freshly ground black pepper
Preheat the oven to 375°. Mix the pimentón and paprika together in a small bowl and sprinkle over both sides of the chicken thighs. Heat the olive oil in frying pan, preferably non-stick, over medium-high heat. Add the chicken and brown well, about 2 minutes per side. Remove to an oven-proof casserole with a lid.
In the same pan, sauté the onion, adding a bit more olive oil if needed, until softened, about 3 minutes. Add the sausage and garlic. Continue sautéing for a couple minutes until the garlic is fragrant. Add the tomatoes, bay leaves, and sherry to the pan, toss to combine, bring to a boil, and pour over the chicken in the casserole. Bake in the oven for about 45 minutes.