1/4 cup extra-virgin olive oil
10 chicken thighs, skins removed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 medium onions, peeled and sliced into half-rounds
2 cloves garlic, peeled and minced
3 bell peppers (2 red and 1 yellow), seeded and cut into 1/2-inch-thick slices
1 teaspoon sweet paprika
1 teaspoon dried thyme
2 tablespoons sherry vinegar
1 cup chicken broth
4 ounces Spanish chorizo or sopressata, cut into 1/2-inch dice
Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with the salt and pepper. Add chicken to skillet, in batches, if necessary, and brown on all sides. Transfer meat to insert of a 5- to 7-quart slow cooker.
Add the onions, garlic, bell peppers, paprika and thyme to skillet and saute until soft, 7 to 8 minutes.
Deglaze pan with the vinegar and broth, scraping up any browned bits from bottom of skillet. Add to slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until chicken is tender and cooked through.
Makes 6 to 8 servings.
— Recipe from Diane Phillips, author of "Slow Cooker: The Best Cookbook Ever" (Chronicle Books 2009, 544 pp., $24.95).