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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