Chicken with Chorizo and Sherry

Chicken with Chozio and SherryThis recipe that I adapted from Joanna Farrow & Jacqueline Clark, The Mediterranean Cookbook (New York: Lorenz Books, 2004) 203 is one of my standby favorites. It works well with whatever chicken parts and spicy sausage you have on hand. And it scales up easily if you have company coming. The one ingredient that you really should try to get is pimentón—Spanish smoked paprika. It comes in hot, picante, or sweet, dulce, varieties and is readily available online. Serve with Spanish-style potatoes such as patatas alioli, recipe below, or patatas bravas .

A note about the chorizo: this recipe is best made with Spanish chorizo or Portuguese chourico both of which are fermented and usually smoked. Mexican or fresh chorizo works as well but will give the dish a different flavor.


  • 2 to 4 skinless chicken thighs, legs, or other pieces, bone-in is best
  • Pimentón, about 2 tsp. depending on how much chicken you are using
  • Olive oil, preferably a fruity Spanish variety
  • 1 medium onion, halved lengthwise and sliced crosswise
  • 6 cloves garlic, thinly sliced
  • 4 ounces chorizo, sliced crosswise
  • 3 or 4 plum tomatoes, peeled and seeded, juice-pack canned work fine
  • 2 bay leaves
  • ¼ cup dry sherry
  • Salt and pepper


Preheat the oven to 375°. Coat the chicken pieces with paprika. Heat a Dutch over or other heavy, lidded, oven-proof pot medium-high heat then pour in about ⅛ inch of olive oil. When hot add the chicken pieces, working in batches if necessary, and brown on both sides. Remove leaving as much oil as possible behind.

Add the onions to the pot and sauté for about 3 minutes or until they just soften. Add the garlic and chorizo. Continue to fry for another 2 minutes. Add the tomatoes, bay leaves, and sherry. Tuck the chicken pieces into the sauce, bring to a boil, cover, and bake in the oven for 30 to 45 minutes. Taste and adjust seasoning with salt and pepper. Serve immediately.

Patatas Alioli

These garlicky potato cubes are often served as tapas, the snacks that Spaniards are fond of eating between then of the work day and their traditionally late dinner. Catalan in origin, alioli or allioli is similar to its Provençal cousin aioli except that it does not contain egg. That makes it a bit difficult to emulsify so it is best made in a blender. These are usually served at room temperature.


  • 3 or 4 large garlic cloves
  • Olive oil, preferably a fruity Spanish variety
  • 2 tsp. lemon juice
  • 1 pound firm potatoes such as white rose or Yukon gold
  • Salt and pepper


First make the alioli. Peel the garlic cloves and put them into a blender jar along with ½ cup of the olive oil and the lemon juice. Pulse to chop the garlic then run on high until the sauce thickens. Pulse in salt and pepper to taste. Set aside.

Scrub or peel the potatoes then cut into ½-inch cubes. Pour about ¼-inch of olive oil in a heavy-bottomed frying pan over medium high heat. To check whether the oil is hot enough carefully place one piece of potato into it. If it immediately sizzles the oil is ready. Add the potatoes and cook, tossing carefully or stirring often until brown and crisp, about 10 minutes.

Remove the potatoes to a large bowl and season with a bit of salt. Add about half of the alioli and toss to combine, adding more sauce if needed.


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