Recipe: Oven-Roasted Spanish Chicken With Peppers, Greens and Chorizo
Serves 6 and doubles easily; if doubling bake in two pans3 pounds bone-in chicken thighs 1 pound uncooked chorizo sausages, cut into 1-inch...
Serves 6 and doubles easily; if doubling bake in two pans3 pounds bone-in chicken thighs
1 pound uncooked chorizo sausages, cut into 1-inch chunks
4 sweet red and yellow "frying" peppers (or 2 to 3 bell peppers), cut into 1-inch dice
1 large fresh tomato, or 3 drained canned ones, coarsely chopped
2 medium to large red onions, cut into 1-inch dice
1/2 pound fresh kale, chard or spinach leaves, washed, dried, stripped of stems, and torn into bite-size pieces1 tablespoon sweet or a mix of sweet and hot Spanish paprika (smoked style if desired), more to taste
4 large garlic cloves, minced
1 teaspoon ground coriander
1/4 cup good-tasting extra-virgin olive oil
1 cup dry red wine
Salt and freshly ground black pepper
2 small lemons cut into 6 wedges each
1. Turn the oven to 400 degrees. Cover a large, shallow roasting pan (a half-sheet pan is ideal) with foil. Put all the ingredients except the 1 cup of wine and lemon wedges in a large bowl. Include 3 tablespoons of the wine, though, and a couple of sprinklings of salt and generous grinds of pepper. Toss everything together and spread out on the pan, scraping all the seasonings out of the bowl.
2. Roast for 20 minutes, pour half the wine over the chicken and vegetables, and reduce the oven to 325 degrees. Roast 20 minutes and pour the rest of the wine over the ingredients. Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. If you'd like, brown the chicken and vegetables under the broiler, a few minutes on each side.
3. Take the pan out of the oven, lightly cover with foil and let rest 10 minutes. Then pile the chicken on a warm platter, stud it with lemon wedges, and serve with rice.
From Lynne Rossetto Kasper