Ingredients:

  • 6 Chicken Thighs, bone-in, skin on (approx. 1.2 kg / 2.6 lbs)
  • 1 tsp (5 mL) Kosher Salt
  • ½ tsp (2.5 mL) Freshly Ground Black Pepper
  • 225 g (8 oz) Spanish Chorizo (cured, hot or sweet), sliced into 1 cm (½ inch) thick rounds
  • 1 tbsp (15 mL) Olive Oil (if needed)
  • 1 large Yellow Onion, diced (approx. 200 g / 7 oz)
  • 2 Red Bell Peppers, seeds removed, chopped (approx. 300 g / 10.5 oz)
  • 4 cloves Garlic, minced
  • 1 tbsp (15 mL) Smoked Paprika (Pimentón de la Vera)
  • 1 tsp (5 mL) Dried Thyme
  • ½ tsp (2.5 mL) Dried Oregano
  • 180 mL (¾ cup) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 x 400g can (14.5 oz) Diced Tomatoes, undrained
  • 500 mL (2 cups) Chicken Stock, low sodium
  • 2 Bay Leaves
  • 100 g (3.5 oz) Fresh Spinach (optional)
  • 2 tbsp (30 mL) Fresh Flat-leaf Parsley, chopped, for garnish

Instructions:

  1. Prep the Chicken: Pat the chicken thighs thoroughly dry. Season aggressively with salt and pepper.
  2. Render the Chorizo: Place a Dutch oven over medium heat. Add the chorizo slices and cook for 5-7 minutes, turning occasionally, until the fat has rendered out and the chorizo edges are slightly crisp. Remove the chorizo with a slotted spoon and set aside, leaving the rendered orange fat in the pot.
  3. Sear the Chicken: Increase heat to medium-high. Working in batches if necessary, place the seasoned chicken thighs skin-side down in the hot chorizo fat. Sear undisturbed for 6-8 minutes until the skin is deep golden brown and crispy. Remove chicken and set aside on a plate. Discard any excess oil, leaving about 2 tbsp (30 mL) of fat in the pot.
  4. Sauté Aromatics: Reduce heat back to medium. Add the diced onion and bell peppers to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned.
  5. Bloom the Spices: Stir in the minced garlic, smoked paprika, thyme, and oregano. Cook for 1 minute until fragrant—this step is crucial for flavour depth.
  6. Deglaze: Pour in the white wine. Scrape up any browned bits (fond) from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes until the liquid has reduced by half.
  7. Add Liquids: Stir in the diced tomatoes (undrained) and the chicken stock. Add the bay leaves. Bring the mixture up to a gentle simmer.
  8. Braise: Nestle the seared chicken thighs back into the liquid, ensuring they are mostly submerged (skin side up, if possible, to keep the skin crispier). Cover the pot partially (leaving a small gap for steam).
  9. Cook: Reduce heat to low and simmer gently for 35–40 minutes, or until the chicken is fork-tender and the internal temperature registers 175°F (80°C).
  10. Finish and Serve: Stir in the reserved chorizo and the optional fresh spinach (if using). Stir until the spinach wilts (about 2 minutes). Check the seasoning and adjust salt and pepper as needed. Garnish heavily with fresh parsley before serving.