Spanish Chicken with Chorizo and Olives

Serves: 4

4 skin-on, boneless chicken breasts cut into thirds or 6-8 skin-on chicken thighs, about 2-2 ½ pounds

3 Tbsp Flying Olive Single Varietal or Blood Orange or a Combination

¾ lb. Spanish chorizo OR ½ pound Mexican chorizo (Mexican chorizo is MUCH spicier) Casings removed and cut on an angle. (I had ground chorizo and made it into quarter-sized pieces)

1 large Spanish onion, halved and thinly sliced

1 scant cup good quality pitted olives, green and black combined (I bought mine from an olive bar. Use a cherry pitter, if you have one, to pit the olives)

1 large, red, yellow, or orange bell pepper or 3-4 mini peppers, various colors, sliced or diced

4 cloves garlic, thinly sliced or chopped

1 bay leaf

2 tsp orange zest (about 1 orange)

¼ cup fresh orange juice (about ½ orange)

1 tsp fennel seeds

1 tsp paprika

¼- ½ tsp hot paprika or crushed red pepper

½ cup chicken stock or white dry white wine


Heat a large cast-iron skillet or large skillet over medium-high heat. Add the Flying Olive EVOO(s) of Choice.

Sprinkle the chicken with salt and pepper. When the oil begins to shimmer (the handle should be warm), add the chicken pieces, skin-side down. Cook the chicken until browned, about 5 minutes for breasts, 8-10 minutes for thighs. Turn the chicken over and cook until browned and cooked through, about 5(breasts)-10(thighs) more minutes. Transfer the chicken to a platter.

Add the chorizo to the skillet and cook, stirring occasionally, until the fat begins to render, about 1-2 minutes. Using a slotted spoon, transfer the chorizo to the platter with the chicken. Pour off all but 2-3 Tbsp of fat. Add the onion, olives, peppers, garlic, bay leaf, orange zest, fennel seeds, paprika and hot paprika/hot pepper flakes. Cook, tossing the veggies and spices, until the onions are softened, about 7-8 minutes.

Add the orange juice, chorizo, and chicken and cook until the chicken is cooked or heated through. Scrape up the browned bits, deglazing the pan. Let the sauce and veggies cook until the sauce begins to thicken, about 5 minutes. Add the chicken and chorizo back to the pan and heat through, about 1-2 minutes. The chicken should reach 165 degrees F with an instant read thermometer when done. Transfer to a platter and serve.

Inspired by a recipe in Rachel Ray Every Day Magazine, December, 2017.

Submitted by Barb L.