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  • 1 pound Spanish chorizo, casings removed and crumbled (I use Gaspar’s)
  • 2 lemons
  • 3 small or 2 medium zucchini, thickly sliced
  • Pimentón (smoked sweet paprika)
  • 8 boneless, skinless chicken thighs


Serves: 4


Heat a large, cast-iron skillet over medium-high heat with olive oil, 2 turns of the pan. Add chorizo to skillet and cook to render fat and brown. Remove from the skillet to a serving platter with a slotted spoon.

While the chorizo is browning, halve lemon and place in the skillet cut-side down to caramelize; remove. Add zucchini and cook to tender-crisp, 4-5 minutes. Remove to the same serving platter as the chorizo.

Add crushed garlic to the skillet and swirl a minute. Season chicken thighs with salt, pepper and pimentón then add them to the skillet and cook through, about 8 minutes or until juices run clear.

Add the chicken to the same serving platter as the chorizo and zucchini then douse everything with the juice from the caramelized lemon and serve.


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