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Ingredients
3 lbs boneless pork butt, cut into 2 inch cubes
4 ounces dry chorizo, sliced 1/4" thick
2 tbs. extra virgin olive oil
6 chicken legs 6 chicken thighs
1 large red bell pepper, cut into thin strips
1 white onion, thinly sliced
4 cloves of crushed garlic
1/2 cup stewed tomatoes
1/2 cup dry white wine
2 tps. paprika
3/4 teaspoon crushed red pepper flakes
1 package (9 oz.) frozen artichokes, thawed and pressed dry
2 teaspoons chopped basil Crusty French bread for serving
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Preparation In a large deep skillet, cook chorizo over medium heat, stirring until lightly browned and some of the fat is rendered, about five minutes. Transfer chorizo to a plate, and retain drippings in skillet. Add the olive oil to the skillet. Season chicken with salt and pepper and cook over medium high heat turning once, until well browned, 15 to 20 minutes. Add the chicken to the chorizo. Add the bell pepper, onion, and garlic to the skillet and cook over medium heat five minutes. Add the tomatoes, wine, paprika and crushed red pepper and cook for one minute longer, scraping the browned pieces from the pan. Return the chicken and chorizo to the skillet. Cover and simmer over medium low heat, turning occasionally until the chicken is cooked through, about 25 minutes. Add the artichokes. Raise the heat to medium and cook until the sauce is slightly reduced, about 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon over the chicken. Serve with crusty bread and Barbera. Enjoy!
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