Pollo Espanol (Spanish Chicken)

• chicken thighs↗3 lbs
• chorizo sausage↗1 lb

  uncooked and cut into 1 inch chunks

• sweet peppers↗4

  green and yellow diced in 1 inch pieces

• large tomatoes↗1

  or 3 canned tomatoes, coursely chopped

• medium onions↗2

  diced into 1 inch pieces

• chard leaves ... or spinach leaves ...1⁄2

  1/2 lb, washed, dried, stripped of stems and torn into bite-sized pieces

• paprika↗1 tablespoon

  sweet paprika or smoked paprika, more to taste

• large garlic cloves↗4

  minced

• ground coriander↗1 teaspoon
• extra virgin olive oil↗1⁄4 cup
• dry red wine↗1 cup
• salt and freshly ground black pepper
• lemon wedge

  (optional)

Step-by-step instructions

1. 1

   Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.

2. 2

   Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.

3. 3

   Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.

4. 4

   Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.