Description
A hearty and flavorful chicken dish featuring Spanish chorizo, pimiento-stuffed olives, and nutritious kale, perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups pimiento-stuffed olives (divided)
- 1 tablespoon olive oil
- 5 ounces Spanish chorizo (thinly sliced)
- 2 red bell peppers (thinly sliced)
- 1 medium Spanish onion (sliced)
- 4 cloves garlic (smashed)
- 1 sprig rosemary
- 2 cups torn kale leaves (packed)
- 8 bone-in chicken thighs
- 1 tablespoon Spanish paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Coarsely chop 1 ½ cups of the olives.
- Heat the olive oil in a large, ovenproof skillet over medium-high heat.
- Add the chorizo, red pepper, and onion and cook until the veggies soften, about 5 minutes.
- Add the chopped olives, garlic, and rosemary and cook for 1 minute.
- Stir in the kale and let it wilt.
- Add the chicken thighs to the skillet, nesting them between the veggies.
- Sprinkle the top of the chicken with the Spanish paprika, salt, and pepper.
- Put the skillet into your oven, uncovered, and cook for 40 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Sprinkle the remaining ½ cup of olives around the skillet and serve right away.
Notes
- This dish can be served with crusty bread or over rice for a complete meal.
- For extra flavor, marinate the chicken thighs in olive oil and paprika before cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg