In a large bowl, season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken thighs on all sides and set aside.
Add the sliced chorizo to the skillet and cook until it releases its oils and crisps up slightly. Remove the chorizo and set aside, leaving the rendered fat in the skillet.
Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the smoked paprika, dried oregano, and bay leaf.
Return the browned chicken thighs and chorizo to the skillet. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
While the chicken is simmering, prepare the couscous according to package directions. Fluff with a fork and set aside.
Remove the bay leaf from the chicken mixture. Serve the Spanish Chicken with Chorizo over a bed of couscous. Garnish with fresh parsley, if desired.
So flavorful and colorful. I added olives and it worked great!
Not a fan of the texture. Might try it with pasta next time.
Great mix of textures. I added roasted red peppers too—so good.
Delicious! Couscous soaked up all the juices beautifully.
This recipe is a keeper! Everyone asked for seconds.
