Ingredients

The following ingredients have 4 Servings
  • 1 pound Spanish chorizo
  • casings removed and crumbled (I use Gaspar’s)
  • 2 lemons
  • 3 small or 2 medium zucchini
  • thickly sliced
  • Pimentón (smoked sweet paprika)
  • 8 boneless
  • skinless chicken thighs

Instruction

  • Heat a large, cast-iron skillet over medium-high heat with olive oil, 2 turns of the pan
  • Add chorizo to skillet and cook to render fat and brown
  • Remove from the skillet to a serving platter with a slotted spoon
  • While the chorizo is browning, halve lemon and place in the skillet cut-side down to caramelize; remove
  • Add zucchini and cook to tender-crisp, 4-5 minutes
  • Remove to the same serving platter as the chorizo
  • Add crushed garlic to the skillet and swirl a minute
  • Season chicken thighs with salt, pepper and pimentón then add them to the skillet and cook through, about 8 minutes or until juices run clear
  • Add the chicken to the same serving platter as the chorizo and zucchini then douse everything with the juice from the caramelized lemon and serve
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