BASQUE CHICKEN STEW

Basque Chicken Stew image

Number Of Ingredients 15

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1 tablespoon smoked paprika
1 teaspoon kosher salt and pepper
1 pound boneless, skinless chicken thighs, trimmed & cubed
2 tablespoons Olive oil
2 cups diced onions
1 cup diced ham
2 tablespoons minced fresh garlic
1 teaspoon dried thyme
1 dried bay leaf
1/2 cup dry sherry
2 cups low sodium chicken broth
14.5 ounces canned crushed tomatoes
1 cup diced jarred roasted red peppers
1/2 cup chopped fresh parsley
1/4 cup toasted slivered almonds

Steps:

Combine paprika, salt, and pepper; toss with chicken.
Heat oil in a pot over medium-high. Add chicken and brown on all sides, 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4-5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute.
Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season with salt, black pepper, and sherry. Serve over saffron rice topped with toasted slivered almonds.