Basque Chicken and Chorizo Skillet Dinner

4.91 from 11 votes

An easy Basque dinner of chicken and chorizo simmered in one skillet with sweet red peppers, olives, artichokes, sherry, and paprika.

Prep Time15

Cook Time50

Course: dinner

Cuisine: Basque, French, Spainish

Meat & Poultry: chicken, chorizo

Servings: people

Calories: 622kcal

Over medium-high heat, heat up a large skillet with deep sides. Add the chorizo to the skillet and lightly brown for 3-5 minutes, rendering the fat. Transfer chorizo to a plate, leaving the fat in the skillet.
6 ounces raw chorizo sausage
Season the chicken with salt and pepper. Keeping the skillet at medium-high, add the oil and the chicken to the skillet and cook until browned on all sides (about 5-10 minutes). Remove the chicken to the plate with the chorizo.
2-3 tablespoons Olive oil, 3 pounds chicken
Add the red sweet peppers and chopped onion and cook until softened (about 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.
Salt and pepper to taste
1/2 teaspoon salt, 2 large red sweet peppers, 1 large onion, 6 cloves garlic, 14-16 ounces tomatoes, 14 ounces black olives, 3/4 cup dry sherry, 2 teaspoons paprika, 3/4 teaspoon crushed red pepper, 1/4 teaspoon black pepper
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).
9 ounces artichoke hearts
if you’re not eating slow carb, serve with crusty French bread.

I used 3 chicken legs and 3 thighs.
This recipe uses fresh chorizo; cured Spanish chorizo works too but is smokier and a little firmer.
Too spicy? Leave out the red pepper flakes and add a little more smoked paprika.
note that cured chorizo is very different from fresh raw chorizo. This recipe uses fresh raw chorizo sausage and not the cured style.

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