Pollo Espanol (Spanish Chicken)

• 3 lbs chicken thighs
• 1 lb chorizo sausage, uncooked and cut into 1 inch chunks
• 4 sweet peppers, green and yellow diced in 1 inch pieces
• 1 large tomatoes or 3 canned tomatoes, coursely chopped
• 2 medium onions, diced into 1 inch pieces
• 1/2 1/2 lb chard leaves (washed, dried, stripped of stems and torn into bite-sized pieces) or 1/2 lb spinach leaves (washed, dried, stripped of stems and torn into bite-sized pieces)
• 1 tablespoon sweet paprika or 1 tablespoon smoked paprika, more to taste
• 4 large garlic cloves, minced
• 1 teaspoon ground coriander
• 1/4 cup extra virgin olive oil
• 1 cup dry red wine
• salt and freshly ground black pepper
• lemon wedge (optional)

1. Preheat oven to 400u0b0F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
2. Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
3. Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
4. Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.

chicken thighs, chorizo sausage, sweet peppers, tomatoes, onions, chard, sweet paprika, garlic, ground coriander, extra virgin olive oil, red wine, salt, lemon

Taken from www.food.com/recipe/pollo-espanol-spanish-chicken-440604 (may not work)