Ingredients:

  • 4 large bone-in, skin-on chicken thighs (~650 grams)
  • 4 oz (100 grams) dry-cured chorizo sausage, diced
  • 1 Tbsp extra virgin olive oil (if needed)
  • Kosher salt & freshly ground black pepper, to taste
  • 1 medium yellow onion, roughly chopped
  • 1 large red bell pepper, sliced into strips
  • 4 cloves garlic, finely minced
  • 5 oz can (400 grams) chopped tomatoes
  • 1 Tbsp smoked paprika (Pimentón)
  • 1 tsp dried oregano
  • 1/2 cup (120 ml) dry white wine or chicken stock
  • 1/2 cup (120 ml) low sodium chicken stock (warm)
  • 2 Tbsp fresh parsley, roughly chopped (for garnish)
  • 4 lemon wedges (optional, for serving)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the chicken thighs completely dry using kitchen paper and season generously on all sides with salt and pepper.
  2. Place the diced chorizo into the cold cast iron skillet. Turn the heat to medium-low and cook for 5–7 minutes until the chorizo is crispy and has released plenty of oil. Remove the chorizo pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. Increase the heat to medium-high. Place the seasoned chicken thighs, skin-side down, into the hot fat. Sear undisturbed for 6–8 minutes until the skin is deeply golden, crisp, and beautifully rendered.
  4. Turn the chicken over and cook on the second side for just 1 minute. Remove the chicken from the skillet and set it aside on a plate.
  5. Reduce the heat to medium. Add the onions and bell peppers to the skillet, scraping up any delicious browned bits ('fond') from the bottom. Sauté for 5–7 minutes until the vegetables are softened.
  6. Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  7. Pour in the white wine (or stock) and bring to a vigorous simmer. Use a wooden spoon to scrape the skillet base thoroughly. Reduce the liquid by half (about 2 minutes).
  8. Stir in the canned chopped tomatoes and the remaining 1/2 cup of chicken stock. Bring the mixture just to a gentle simmer. Taste the sauce and adjust salt and pepper if needed.
  9. Nest the seared chicken thighs back into the sauce, skin-side up (keeping the skin above the liquid level). Sprinkle the reserved crispy chorizo pieces around the vegetables.
  10. Carefully transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the sauce is bubbling.
  11. Remove the skillet from the oven. Let the dish rest on the hob top for 5 minutes. Garnish liberally with fresh parsley and serve directly from the skillet with lemon wedges on the side.