Pollo con Chorizo al Ajillo y Judías Verdes al Jerez

Name: Pollo con Chorizo al Ajillo y Judías Verdes al Jerez
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 8 ounce Spanish chorizo (cured, cut into 1/4-inch thick rounds); 4 tablespoon olive oil (extra virgin, divided and extra virgin); 1 head garlic (cloves separated, peeled, thinly sliced); 0.5 cup dry sherry (Fino or Manzanilla); 0.5 cup chicken broth; 1 teaspoon smoked paprika; 0.5 teaspoon red pepper flakes; 0.5 cup fresh parsley (chopped); 1 pound green bean (fresh, trimmed); 2 tablespoon dry sherry; 1 teaspoon salt (kosher); 0.5 teaspoon black pepper (freshly ground); 1 baguette (for serving)

Pan-seared chicken thighs and spicy chorizo in a rich garlic-infused sherry sauce, served with sautéed green beans kissed with sherry and warm crusty bread for dipping.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 4
Cuisine: Spanish
Difficulty: Hard
Cost: $11.69/serving

Dietary

Nut-Free
Egg-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
8 ounce Spanish chorizo (cured, cut into 1/4-inch thick rounds)
4 tablespoon olive oil (extra virgin, divided and extra virgin)
1 head garlic (cloves separated, peeled, thinly sliced)
0.5 cup dry sherry (Fino or Manzanilla)
0.5 cup chicken broth
1 teaspoon smoked paprika
0.5 teaspoon red pepper flakes
0.5 cup fresh parsley (chopped)
1 pound green bean (fresh, trimmed)
2 tablespoon dry sherry
1 teaspoon salt (kosher)
0.5 teaspoon black pepper (freshly ground)
1 baguette (for serving)

Instructions

Pat chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until deeply golden brown and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
Add Spanish chorizo rounds to the same skillet. Cook for 3-5 minutes, flipping once, until browned and some of its oils have rendered. Remove chorizo and set aside with the chicken.
Reduce heat to medium. Add 1 head thinly sliced garlic to the skillet (add 1 tablespoon more olive oil if pan is too dry). Sauté gently for 2-3 minutes, stirring frequently, until golden and fragrant. Do not burn the garlic.
Deglaze the pan by pouring in 1/2 cup dry sherry, scraping up any browned bits from the bottom. Let it simmer for 1 minute, then add 1/2 cup chicken broth, 1 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes until the sauce slightly thickens.
Return the cooked chicken and chorizo to the skillet, stirring to coat with the sauce. Continue to simmer for 5 minutes, allowing the flavors to meld. Stir in 1/4 cup fresh chopped parsley.
While the chicken and chorizo simmer, prepare the green beans. Heat 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add trimmed fresh green beans and sauté for 5-7 minutes until bright green and tender-crisp.
Pour in 2 tablespoons dry sherry and let it sizzle and evaporate for 1 minute. Season green beans with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Serve the Pollo con Chorizo al Ajillo hot, garnished with the remaining 1/4 cup fresh chopped parsley. Serve alongside the Sherry-Glazed Green Beans and plenty of crusty baguette for dipping into the flavorful sauce.

Notes

Ensure you use cured Spanish chorizo, not fresh Mexican chorizo. The quality of sherry significantly impacts the flavor; a good Fino or Manzanilla will yield the best results.

Nutrition (per serving)

Calories: 888
Protein: 67.4 g
Carbohydrates: 59.3 g
Fat: 37.1 g
Fiber: 3.5 g
Sodium: 2594 mg
Saturated Fat: 9 g
Sugar: 1.3 g
Cholesterol: 242 mg