60. Braised Basque Chicken with Chorizo and Tomatoes

60 - Braised Basque ChickenFlavorful chicken and chorizo dish seasoned with paprika

Prep to plate time: 1 hr 30 min
Serves: 4 to 6


  • 4 oz Spanish Chorizo
  • 3 lbs Chicken Thighs and Breasts
  • 2 Red Bell Peppers
  • 2 small Red Onions
  • 6 cloves Garlic
  • 2 sprigs Fresh Thyme
  • 3/4 cup dry Sherry or Red Wine
  • 1 cup Grape Tomatoes
  • 2 tsp Sweet Paprika
  • 3/4 teaspoon Red Pepper Flakes
  • Fresh basil for garnish
  • Salt
  • Pepper


  1. PREP: preheat the oven to 350°F and place the rack in the bottom third position
  2. PREP: seed and cut the bell pepper into 1/2″ thick slices. Cut the onion and garlic into thin slices. Thinly slice the basil
  3. PREP: cut the chorizo into 1/4″ thick slices
  4. In a large oven proof skillet, heat the chorizo over medium-high heat until the chorizo has rendered some fat and is starting to brown. Remove chorizo from skillet and drain on paper towels
  5. Remove all but 2 Tbsp of the fat from the chorizo then add the garlic, onions, bell peppers and thyme. Cook, stirring occasionally, until vegetables soften, about 5 min
  6. Add the sherry, tomatoes, paprika and red pepper flakes. Stir well and use a wooden spoon to scrape up any browned bits at the bottom of the pan
  7. Nestle the chicken thighs and cooked chorizo in the skillet. Cover and place in the oven for 15 min
  8. Remove skillet, flip the thighs and add the chicken breasts. Cook until chicken is done, about 25 min
  9. PLATE: serve portions of chicken with onions and tomatoes and top with pan sauce. Garnish with basil

Inspired by: Serious Eats

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