Liana Krissoff

Chicken with Spanish Chorizo and Peppers

Preparation info

  • Difficulty

    Medium

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

WITH garlic- and tomato-rubbed grilled bread

ALSO GOOD WITH crusty rolls OR simple garlic spinach

I went on a Spanish food kick when our local grocery store had a brilliant couple-of-months-long promotion of imported Spanish foods. (I might have gone a little overboard when, at the end of the event, all the pantry items were marked down by like 95 percent.) This simple dish, flavored mostly by funky cured chorizo, was one result. It’s great with a cut-up rabbit, incidentally, but rabbit can’t go the full eight hours without toughening a bit, so maybe save that variation for a weekend dinner.

Ingredients

  • 1 teaspoon plus 1 tablespoon olive oil
  • 4 ounces (115 g) Spanish chorizo picante, cut into ½-inch (12-mm) pieces
  • 3 pounds (1.4 kg) well-trimmed boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • ½ cup (120 ml) red wine
  • 1 (14.5-ounce/411-g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 3 Cubanelle or other mild but not too sweet peppers (about 12 ounces/340 g), cut into 1-inch (2.5-cm) pieces
  • 2 cloves garlic, minced

Method

Morning

In a large skillet or sauté pan, heat the 1 teaspoon oil over medium-high heat. Add the chorizo and cook until it’s rendered some of its fat, about 2 minutes, then use a slotted spoon to transfer it to the slow cooker.

To the skillet, add half of the chicken and sprinkle with salt and several grindings of pepper. Cook, turning occasionally, until lightly browned on both sides, about 5 minutes total. Transfer to the cooker, season and brown the rest of the chicken, and transfer it to the cooker too; try to tuck the chicken in snugly so the thighs hold their shape as they cook. Pour the wine into the skillet, scraping up any browned bits, boil for about 3 minutes to reduce it, then pour into the cooker. Add the tomatoes, tomato paste, and a good pinch of salt. Cover and cook on low for 8 hours.

Evening

In a large skillet (the one you used for browning is fine), heat the 1 tablespoon oil over medium­high heat. When it shimmers, add the peppers and garlic and a pinch of salt and cook, tossing occasionally, until just softened and nicely browned in spots, about 5 minutes. Stir into the chicken in the cooker. Add salt and pepper, if needed, then serve.

© 2017 All rights reserved. Published by Abrams Books.