Once again: Chicken & Paprika

I’ve put them together again, chicken and paprika. I think I’ve found a slightly better combination though. Chicken, paprika and chorizo; this trumps the first recipe I worked on. After making this about three times for different crowds, I’m convinced this is a winner. Maybe chorizo will be my new bacon, smoky and paprika included!

Ingredients:
1 tablespoon olive oil
2 chorizo, sliced into 2-cm thick coins
8 chicken thighs
2 red onions, peeled and chopped
8 garlic cloves, peeled and smashed
15 cherry tomatoes, halved
1 rounded tablespoon paprika
90 ml shao hsing wine
6 sprigs of thyme
Salt and pepper to taste

Method:

1. Heat olive oil in a heavy based pan or Dutch oven and brown chorizo and set aside.
2. Using the same pan, brown the chicken pieces until the skin is golden brown. Remove and set aside. Reserve about 2 tablespoons of oil and discard excess.
3. Sweat onions and garlic in the pan for about 3 minutes and then add the paprika and tomatoes and fry for another minute.
4. Add shao hsing wine and deglaze, scrapping the brown bits from the bottom of the pan.
5. Add chorizo, chicken and thyme into the pan. Add water until it comes up to the halfway point of the chicken. Bring to a boil and then braise for 90 minutes. Season with salt and pepper to taste.