This is a chicken dish that does not disappoint. You've gotta cook some rice to eat with this, no doubt about it.
INGREDIENTS
- 12 to 16 ounces Portuguese chorizo
- Olive oil
- One medium onion
- Fresh garlic
- One 28-ounce San Marzano tomatoes, crushed with your fingers (with juices)
- 2 cups pitted black and green olives
- Chicken broth
- Chopped fresh parsley
- Season with The Essence
- One 15-ounce can of garbanzo beans, drained and rinsed
DIRECTIONS
- Season thighs on both sides with olive oil– skin side down first
- Heat a large Dutch oven (large enough to hold the thighs in one even layer) over medium high heat and add the olive oil. When hot, add the thighs and cook until golden on both sides, 4 to 6 minutes per side. Transfer to a plate and set aside.
- To the drippings in the pan, add the chorizo and cook until browned. Add the onion and garlic and saute until softened, 4 to 6 minutes. Add the tomatoes, olives, and parsley and return the chicken to the pot. Add chickpeas and olives with chicken broth.
- Bring to a boil, cover, and reduce heat to a low simmer. Cook, stirring occasionally, until the chicken is fall from the bone tender, ~30 minutes. Season with salt and pepper and stir in the parsley. Serve over cooked pasta or rice or alongside crusty bread.
