Spanish Chicken

• 12 boneless skinless chicken thighs
• 1 pinch salt and pepper
• 6 ounces pimientos
• 12 slices chorizo sausage
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 7 ounces chopped tomatoes
• 4 tablespoons dry sherry
• 18 green olives

1. Put the thighs on a board, season well and put a piece of pimiento inside each one.
2. Place a slice of chorizo on the outside of the thighs and secure with two toothpicks.
3. Put to one side.
4. Heat the olive oil in a pan and fry the onion for 10min.
5. Add the garlic and cook for 1min.
6. Put the chicken thighs, chorizo-side down, in the pan and brown them all over, cooking for about 10-15min.
7. Add chopped tomatoes and sherry and bring to the boil.
8. Simmer for 5min or until juices run clear.
9. Add olives, warm through and serve.

chicken thighs, salt, pimientos, sausage, olive oil, onion, garlic, tomatoes, sherry, green olives

Taken from www.food.com/recipe/spanish-chicken-360046 (may not work)