Spanish Style Chicken Pimentón

Spanish Style Chicken Pimentón

6-8 pieces cut up bone-in chicken (I used thighs and breasts)

3-4 cloves garlic, chopped

1 medium onion, sliced thin

3/4 cup turkey kielbasa or chorizo sausage, sliced into rounds (chorizo is more traditional but I used turkey kielbasa because it has a wonderful flavor and much less fat)

1/4 cup pitted green olives and/or kalamata olives

1/4 cup white beans (optional - I had some left over so I threw them in)

3-4 jarred piquillo peppers sliced into strips (if you can't find these, use any jarred roasted red pepper)

1 cup dry white wine

1 cup chicken stock

1 tsp. salt or to taste

1/2 tsp. fresh ground pepper or to taste

1 1/2 tsp. - 2 tsp. Pimentón (Spanish smoked paprika)

1/4 cup fresh chopped parsley 

2-3 tbs. extra virgin olive oil

In a large skillet over medium-high heat, heat oil and sprinkle in a pinch of salt. Season chicken parts on both sides with salt, pepper, and a little bit of the pimentón. When the oil is hot, add the chicken skin-side down. Cook until browned, then turn over and brown the other side (about 4 minutes per side). It won't be totally cooked through at this point, which is ok. Add the onion, garlic, and kielbasa or chorizo and saute until onion is tender - at least 4 minutes). Add olives, peppers, wine, beans (if you are using them), and stock. Sprinkle in the remaining pimentón and the parsley. Cover and cook for about 20 minutes or until chicken is cooked through. If it gets too dry, add more chicken stock as needed.

I served this with roasted potatoes, peppers, and onions and a side of local organic squash - which I have been eating constantly because it's delicious and almost out of season!