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  • 2 Tbsp oil
  • 6 chicken thighs, bone in skin on
  • 8oz Spanish chorizo, sliced
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 4 garlic cloves, sliced
  • 1 14oz can diced tomatoes
  • 1/2 cup olives (green, black or mixed)
  • 1 15.5oz can chick peas, drained
  • 1/4 cup golden raisins
  • 9-10 sprigs fresh thyme
  • 1 tsp paprika + more for seasoning chicken
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 400°F.
  2. Heat oil in an oven-safe skillet over medium high heat. Season chicken with salt, pepper and paprika. Add chicken to skillet and brown 6-7 minutes per side, or until golden brown. Remove to a plate.
  3. Add chorizo to skillet and brown 2-3 minutes per side. Remove to plate.
  4. Add diced tomatoes, chick peas, olives, raisins, thyme, paprika, salt and pepper. Mix well and cook for 5 minutes.
  5. Nestle the chicken (skin side up) and chorizo into the mixture. Bake in preheated oven for 1 hour, or until chicken reads 185-190°F with an instant read thermometer.
  6. Serve immediately with crusty bread.

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