This is a skillet dinner with flavors from the Basque region of Northern Spain. It includes chicken, chorizo, olives, artichokes, sherry and spices. Delicious and slow carb compliant!
6ounceschorizo sausageGround (you could also slice it into coins if it comes in a sleeve)
2-3tablespoonsOlive oil
3poundschicken I used 3 legs and 3 thighs; you could also use breast meat cut into bite-sized pieces (about 1 inch)
½teaspoonsalt
¼teaspoonblack pepper
2largered sweet pepperscan be from a jar
1largeonionsliced thinly or chopped
6clovesgarlicminced
14-16ouncestomatoesdiced (can use canned or fresh)
14ouncesblack olivesdrained and coarsely chopped
¾cupdry sherry
2teaspoonspaprika
¾teaspooncrushed red pepper
9ouncesartichoke heartsFrozen or jarred
Instructions
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 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 not on the SCD, serve with crusty French bread.
Video
Notes
**note that cured chorizo is very different from raw chorizo. This recipe uses raw chorizo sausage and not the cured style.If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.