“Delicious recipe using chicken thighs from Rachael Ray.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 large red bell peppers
  • 8 meaty bone-in chicken thighs
  • salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • sweet smoked paprika
  • 12 lb chorizo sausage, casing removed, sliced into 1-inch-thick half-moons
  • 12 lb baby potatoes, quartered
  • 4 medium portobello mushroom caps, halved and coarsely chopped
  • 1 fresh bay leaf
  • 1 sweet medium onion, chopped
  • 3 -4 cloves garlic, chopped
  • 1 small bunch kale, stemmed and chopped
  • 12 cup dry sherry or 12 cup rioja wine
  • one 15-ounce can fire-roasted tomatoes
  • 1 cup chicken stock
  • 14 cup flat-leaf parsley, chopped
  • portuguese-style rolls or other crusty bread

Directions

  1. Char the peppers over a flame or under the broiler until blackened all over. Place the peppers in a paper bag or place in a bowl and cover. Let cool to handle, then seed, peel and chop the peppers.
  2. Season the chicken liberally with salt and pepper. Heat the EVOO, 1 turn of the pan, in a dutch oven over medium-high heat. Add the chicken and brown for a few minutes; turn and season with paprika, brown on the opposite side and transfer to a plate. Add the chorizo, render for a minute or so, then add the potatoes and mushrooms and brown for a few minutes. Add the bay leaf, onion and garlic and season with pepper. Stir occasionally, wilt in the kale and soften the onion, then deglaze the pan with the sherry (or wine). Stir in the peppers and tomatoes. Add the chicken and stock, cover, lower the heat and cook the chicken through, about 25 minutes. Transfer the chicken to a plate. Thicken the sauce, uncovered, for 10 minutes, then return the chicken to rewarm. Discard the bay leaf, garnish with the parsley and serve with the bread.

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