My daughter was fortunate enough to do a study abroad program in Spain, and her parents were fortunate enough to visit her and eat the wonderful dishes of the Basque region. This Basque chicken and chorizo dish brought me back to that trip and if you don’t include the rice or potatoes that often accompanied it in Spain, it is compliant with the Slow Carb Diet. I used canned tomatoes, canned roasted peppers and bottled artichokes because it is still too early in Minnesota for fresh vegetables, and also because I am time-starved (like most of us). It didn’t seem to take away from the deliciousness of this dish.
Enjoy and please share if you like this kind of content.
Basque Chicken and Chorizo Skillet Dinner
- 6 oz chorizo sausage sliced into 1/4 inch thick rounds
- 2 tbsp grapeseed oil or olive oil
- 3 large chicken breasts cut into bite-sized pieces (about 1 inch)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz roasted red peppers can be from a jar
- 1 large onion sliced thinly or diced
- 6 cloves garlic minced
- 14.5 ounces diced tomatoes
- 14 oz black olives from a can, drained and chopped
- 3/4 cup dry sherry
- 2 tsp smoked paprika
- 3/4 tsp crushed red pepper
- 9 ounces artichoke hearts
- Over medium-high heat, heat up a large skillet with deep sides. Add the
chorizo to the skillet and lightly brown them for 3-5 minutes, rendering the
fat. Transfer chorizo to a plate, leaving the fat in the skillet.
- Keeping the skillet at medium-high, add the grapeseed oil and the chicken pieces to the skillet and cook, stirring or turning occasionally until just softened (about 5 minutes). Remove the chicken pieces to the plate with the chorizo.
- Add the roasted peppers and sliced onions and cook until onions are translucent (about 3-5 minutes). Add the garlic, tomatoes, olives, dry sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.
- Return the chicken and chorizo to the skillet, cover, and turn the heat down to low. Simmer, covered, for 20-25 minutes.
- Add the quartered artichoke hearts, raise the heat to medium and cook uncovered until the sauce is slightly thickened (5-10 minutes).
- If not on the SCD, serve with crusty French bread.