Case in point is this recipe. I happen to love the flavor that a Spanish sausage called "chorizo" adds to recipes with Mediterranean flavors, so I made sure to include it when developing this recipe. By braising the pieces of chicken in a light tomato based sauce, all of the flavors blend together and result in a delicious meal worthy of applause!
Though it seems that this is a difficult and time-consuming recipe, trust me, it's not. Once the ingredients are cut up, it's a matter of just putting them in a pot.
You could serve this dish over rice, but I especially like the taste and appearance of this dish when served over polenta. For an extra pop of taste, add shaved Manchego cheese and stir until it melts evenly in the hot polenta.
2 pounds boneless, skinless chicken thighs cut into 2” pieces…seasoned with salt and pepper
4 cloves garlic, minced
1 cup onions, sliced into thin strips
1 cup green bell pepper, sliced into thin strips
1 cup diced ham
1-2 sliced chorizo sausage
1/2 cup Joe and Son’s 18 yr Traditional Balsamic Vinegar
¼ teaspoon dried, crushed rosemary
1 tablespoon dried basil
¼ teaspoon crushed red pepper flakes
1 cup green, Spanish olives, halved1 cup crushed tomatoes with juices
¾ cup chicken broth
14-16 ounces of baby artichoke hearts, frozen and thawed