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"I'm going Spanish today," says Rach. "I'm doing a Spanish chicken—so simple—with chorizo." She browns the chicken and sausage, sautes aromatics and braises everything with pimenton, Espelette, fire-roasted piquillo peppers, wine, stock and canned tomatoes. The dish smells and tastes amazing and, as Rach says, it's "easy, easy, easy!" Try it with John's Apples to Oranges Cocktail, which he created to go with the recipe.
For more Spanish-inspired dishes from Rach, check out her Galician Pasta with Chicken and Mushrooms and Spanish Lentil Soup with Potatoes.
Ingredients
- 2 pounds Yukon gold potatoes, sliced ¼-inch thick
- Salt and pepper
- 1 package chorizo (Rach likes Gaspar's), cut on bias
- 4 bone-in, skin-on chicken thighs and 4 breasts halved across
- 1 onion, chopped
- 2 shallots, chopped
- 6 cloves garlic, crushed
- 2 teaspoons thyme, chopped
- 2 bay leaves
- 2 teaspoons pimenton
- 2 teaspoons Espelette or Aleppo pepper
- 1 jar fire-roasted piquillo peppers, drained and sliced or chopped
- 1 cup white or red Rioja
- 1 cup chicken stock or bone broth
- One 28-ounce can diced fire-roasted tomatoes
- ½ cup flat parsley, chopped
- Charred bread with EVOO and flaky salt, to serve
Yield
Serves: 4
Preparation
Par boil potatoes in salted water 5 minutes and drain.
Heat a large skillet over medium-high heat, add sausage to brown and remove.
Add chicken, skin-side down, season with salt and pepper, then brown on both sides and remove.
Add onions and shallots and soften, then stir in the garlic, thyme, bay leaves, spices and peppers. Deglaze the pan with the wine, reduce, then add stock and tomatoes. Add the chicken and sausage and combine, top with potatoes and simmer 15 to 20 minutes. Top with parsley and serve with charred bread.