Spanish Chorizo Chicken
12 boneless, skinless chicken thighs
12 thin slices chorizo
2 tbsp olive oil
1 onion, finely chopped
2 red (bell) peppers, seeded and thinly sliced
3 garlic cloves, crushed
1 x 400g/14oz can chopped tomatoes
4 tbsp sherry or red wine
12 pitted large green olives
salt and ground black pepper
1 Put the chicken thighs on a board, season with salt and pepper, roll up and wrap each one in a slice of chorizo. Secure each thigh with two wooden cocktail sticks (toothpicks) and set aside.
2 Heat the oil in a pan over a medium heat and cook the onion and red peppers for 10 minutes. Add the garlic and cook for 1 minute. Add the chicken and brown all over, turning occasionally, for
3 Add the tomatoes and sherry or wine and bring to the boil. Reduce the heat and simmer gently for 5 minutes or until the juices run clear when the chicken is pierced with a skewer. Add the olives and warm through. Season to taste.
4 Remove the cocktail sticks from the chicken and serve.