Easy Spanish chicken thighs with chorizo and wine

Ingredients:

• 3 tablespoons extra virgin olive oil
• 4 boneless, skinless chicken thighs
• 1 onion, diced
• 4 cloves garlic, minced
• 3.5 ounces (100 grams) fresh raw chorizo sausage, sliced into 1-inch pieces
• 3.5 fluid ounces (100 milliliters) red wine
• 14 ounces (400 grams) canned or fresh chopped tomatoes
• 14 ounces (400 grams) broad beans (or butter beans)
• 1/2 cup black and green olives, pitted
• 1 tablespoon tomato paste
• 1 teaspoon finely chopped fresh rosemary, plus a sprig or two for garnish
• 1/2 teaspoon dried chili flakes (optional for added heat)
• 1 tablespoon smoked paprika
• 17 ounces (500 milliliters) chicken stock (premade or homemade)
• Fresh parsley for garnish
• 1 lemon for garnish
• Salt and pepper to taste

Instructions:

1. Brown the Chicken: Season the chicken thighs with salt, pepper, and half of the smoked paprika. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on all sides, about 8-10 minutes per batch. Remove from the skillet and set aside.
2. Sauté the Aromatics: In the same skillet, sauté the onion and garlic until softened, about 3-4 minutes. Add the chorizo sausage and cook until the oil is released, about 2-3 minutes.
3. Create the Sauce: Stir in the remaining smoked paprika, chopped rosemary, tomato paste, canned tomatoes, and red wine. Simmer for 2-3 minutes, then add the chicken stock. Bring to a boil, then reduce heat and simmer for 5-7 minutes.
4. Add the Beans and Chicken: Stir in the broad beans and the browned chicken thighs. Season with salt and pepper to taste. Cover and simmer for 10-12 minutes, or until the chicken is cooked through.
5. Garnish and Serve: Stir in the black and green olives. Garnish with fresh parsley and a squeeze of lemon. Serve hot.

Enjoy your delicious Chicken and Chorizo Stew!