Redbook Magazine's Adobo Chicken Recipe

What a yummy meal! I ended up not having quite enough olives though; more is always better when it comes to cooking with olives.

4 boneless skinless chicken thighs
1 t smoked paprika
about 1/2 t each: salt and pepper
olive oil
1/4 lb chorizo, sliced
1/2 onion, chopped
2 cloves garlic, chopped
1/2 cup sherry
1 small can (14.5 oz) fire roasted diced tomatoes
1 cup green olives, sliced
2 bay leaves
pinch thyme

In a small bowl, mix paprika and salt and pepper. Rub chicken with mixture.
Heat a little oil in a large cast iron skillet or frying pan over medium high heat. Brown chicken well; remove from pan and keep warm.

Stir in chorizo, onion, and garlic; sauté about 5 minutes, or til onion is softened.
Add sherry; bring to a simmer and cook for a few minutes. Stir in tomatoes, olives, bay leaves and thyme.

Return chicken to the pan and bring to a simmer; reduce heat to low. Cover and cook 35 minutes, stirring occasionally, til chicken is cooked through and sauce is thickened.

Remove bay leaves.

I served the chicken and sauce over couscous.


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