Easy Spanish chicken thighs with chorizo and wine

📝 Ingredients (Serves 4):

• 3 tbsp extra virgin olive oil
• 4 skinless chicken thighs
• 1 onion, finely diced
• 4 garlic cloves, minced
• 100g (3½ oz) fresh chorizo, sliced
• 100ml (3½ fl oz) red wine
• 400g (14 oz) chopped tomatoes
• 400g (14 oz) broad beans
• ½ cup black and green olives (pitted)
• 1 tbsp tomato purée
• 1 tsp chopped rosemary
• ½ tsp chili flakes (optional)
• 1 tbsp smoked paprika
• 500ml (17 fl oz) chicken stock
• Salt and pepper to taste
• Fresh parsley and lemon wedges (for garnish)

🍳 Instructions:

1. Sear the chicken: Rub chicken thighs with half the paprika, salt, and pepper. Sear in olive oil until browned on all sides. Set aside.
2. Build the sauce: In the same pan, sauté onion and garlic. Add chorizo and cook until it releases its oils. Stir in remaining paprika, rosemary, chili flakes, tomatoes, and tomato purée.
3. Deglaze and simmer: Pour in red wine and chicken stock. Add broad beans and olives. Return chicken to the pan.
4. Cook: Simmer uncovered for 30–35 minutes until chicken is cooked through and sauce is rich and slightly thickened.
5. Serve: Garnish with fresh parsley and lemon wedges. Serve with crusty bread, rice, or roasted potatoes.