WITH A DUO of powerhouse ingredients—Spanish dry-cured chorizo and complex, aromatic sherry—and a simple, one-skillet method, this recipe requires minimal effort and results in maximum flavor.
The first step of the recipe is key. Sizzling chorizo and garlic in olive oil renders the flavorful, bright red fat from the sausage, infusing the oil with smoky depth and creating a delicious medium in which to brown bone-in chicken thighs. After the thighs are browned, they’re removed from the skillet and building the braising liquid begins. Onion and red bell pepper add sweetness to the savory base, while red potatoes contribute comforting heft. And a ladleful of sherryand pairing exquisitely with the pimentón-spiced chorizo.
