1 Chicken Cut up
8 oz chorizo (see Ruhlman and Polcyn)
4 bell peppers, medium dice (note mix the colors if you wish)
1 14.5 oz can dice tomatoes (unless you can get consistent fresh,
use canned tomatoes)
2 medium onions, peeled, halved and thinly sliced
4 cloves of garlic, quartered (yes of course you peel them)
2 cups chicken stock
1 tablespoon tomato paste, save the rest in a small jar in the
refrigerator for later.
2 tablespoons unsalted butter (if you only have salted, use less salt)
3 tablespoons extra virgin olive oil
salt and pepper (fresh ground pepper).
[This can be reduced, we did it with two quarters and half of everything else except the chorizo - which I put up in 8 oz packs]
Season the pieces of chicken.
Place the chicken, skin down, in a hot skillet with the butter and oil. Skillet should not be smoking but hot. Saute until golden, perhaps five minutes, then the same on the other side.
Transfer to a platter, and hold if doing a second batch, season again when all are done.
Sweat onions and garlic for 3-5 minutes over low heat in the uncleaned pan. Set aside
Cook the sliced chorizo in the pan until done. Set aside.
Add the chicken, garlic and onions back. Add stock, tomatoes and tomato paste, cook over low heat, until chicken is done turning it perhaps twice in the process.
Add the peppers and chorizo, cook over low heat until peppers are soft, perhaps 10 minutes.
Serve with rice or fresh pasta and a robust wine, but it doesn't need to be a red.
Camera Nikon D-90 with internal flash.
If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.