Chicken Thighs with Lentils, Chorizo, and Red Pepper

Name: Chicken Thighs with Lentils, Chorizo, and Red Pepper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 158 milliliters canned low-sodium chicken broth or homemade stock; 4 chicken thighs; 2 Tbsps cooking oil; 0 teaspoons dried thyme; 2 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 2 Tbsps lemon juice; 302 grams 2/3 cups lentils (about; 1 onion, chopped; 1 red bell pepper, cut into 1-inch pieces; 227 grams dried chorizo or salami, casings removed, cut into 1/8-inch slices; 1 teaspoon salt; 710 milliliters water

Chicken Thighs with Lentils, Chorizo, and Red Pepper is a gluten free and dairy free recipe with 4 servings. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 52g of protein, 46g of fat, and a total of 834 calories. From preparation to the plate, this recipe takes around 45 minutes. A mixture of garlic, salt, cooking oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course.

Instructions

In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes.

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Bay Leaves

Lentils

Thyme

Water

Salt

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Sauce Pan

Meanwhile, in a large frying pan, heat 1 tablespoon of the oil over moderate heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes.

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Chorizo

Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low and add the onion, garlic, and bell pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

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Bell Pepper

Garlic

Onion

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Frying Pan

Add the onion mixture to the simmering lentils.

Ingredients you will need

Lentils

Onion

Heat the remaining tablespoon of oil in the pan over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the black pepper and add it to the pan. Cook the chicken, turning, until brown, about 12 minutes in all.

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Black Pepper

Whole Chicken

Salt

Cooking Oil

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Frying Pan

Pour off all the fat from the pan.

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Frying Pan

Add the broth, reduce the heat and simmer, covered, until the chicken is just done, about 15 minutes.

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Whole Chicken

Broth

Add the pan juices from the chicken to the lentils along with the lemon juice and the parsley. Top with the chicken and let sit, covered, for 5 minutes.

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Lemon Juice

Whole Chicken

Lentils

Parsley

Equipment you will use

Frying Pan

Wine Recommendation: The chorizo, pepper, and lentils pair well with a full-flavored, bold red wine. Two possibilities from France: a red from the Mdoc, in Bordeaux, or a Chteauneuf-du-Pape from the southern Rhne Valley.

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Wine