Ingredients

• 3–4 bone-in, skin-on chicken thighs (or boneless, if preferred)
• 4 oz cured chorizo, sliced into coins
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• ½ small onion, thinly sliced
• 1 tsp smoked paprika
• ½ tsp sweet paprika
• ¼ tsp red pepper flakes (optional)
• 1 tbsp tomato paste
• ½ cup dry white wine (or chicken stock)
• 1 (15 oz) can pinto beans, drained and rinsed
• Salt and freshly ground black pepper
• Fresh parsley, chopped
• 1–2 tsp Sherry vinegar (to taste)

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Preparation

Season the chicken thighs with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chorizo and cook until lightly crisped and the oil takes on a deep red hue. Remove and set aside, leaving the flavorful oil in the pan.

Increase heat to medium-high. Add the chicken thighs, skin-side down, and sear until the skin is golden and crisp, about 5–7 minutes. Turn and cook for another 3–4 minutes. Remove and set aside (the chicken will finish cooking in the pan).

Reduce heat to medium and add the remaining olive oil, onion, and garlic. Cook until softened and fragrant.

Stir in the smoked paprika, sweet paprika, and red pepper flakes, allowing the spices to bloom. Add the tomato paste and cook for 1–2 minutes until slightly darkened.

Deglaze with white wine (or stock), scraping up any browned bits from the pan. Let simmer briefly.

Return the chicken and chorizo to the skillet, along with the pinto beans. Spoon some of the sauce over the chicken, then cover and simmer gently until the chicken is cooked through and tender, about 10–15 minutes (depending on thickness).

Finish with a splash of Sherry vinegar to brighten the flavors, and garnish with chopped parsley.

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To Serve

Serve directly from the skillet or transfer to a warm platter. Crusty bread makes an ideal accompaniment for soaking up the flavorful juices.

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🔑 Pro Tips

• Bone-in, skin-on thighs deliver the most flavor, but boneless works well for a quicker cook
• Let the chorizo render slowly to build a rich base
• Sherry vinegar adds lift—start small and adjust to taste

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🍷 Pairing Note

The savory depth, paprika spice, and richness of the dish complement medium-bodied red wines with bright acidity and supple tannins. The beans add a creamy texture that softens the wine’s structure, while the Sherry vinegar lifts the fruit and keeps the pairing lively and balanced.