A delightful and hearty dish combining smoky chicken, creamy white beans, and flavorful chorizo.
Heat the olive oil in a large pan over medium heat.
Ensure the oil is hot before adding the chicken to achieve a nice sear.
Season the chicken thighs with smoked paprika and add them to the pan. Cook for about 5 minutes on each side until golden brown. Remove and set aside.
Don't overcrowd the pan; cook the chicken in batches if necessary.
In the same pan, add the chopped onion, minced garlic, and diced chorizo. Sauté for 5 minutes until fragrant.
Stir frequently to prevent the garlic from burning.
Add the chopped tomatoes, white beans, and white wine to the pan. Stir to combine.
Deglaze the pan with the wine to lift any flavorful bits stuck to the bottom.
Return the chicken to the pan, bring to a boil, then reduce the heat and simmer for 10 minutes.
Cover the pan partially to retain moisture while allowing the sauce to reduce.
Stir in the lemon juice and sprinkle with fresh parsley before serving.
Taste the sauce and adjust seasoning with salt and pepper if needed.
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