Portuguese Chicken and Potato Stew

Ingredients:

• 8 bone-in, skinless chicken thighs
• 110 g chopped chorizo ​​sausages
• 700 g of Yukon Gold new potatoes, quartered
• 1 thinly sliced ​​Fresno chili pepper
• 1 can (400 g) of diced tomato pulp
• Salt and ground black pepper
• 1 cup wheat flour
• 2 tbsp. sweet paprika
• 1/4 cup extra virgin olive oil
• 2 tablespoons finely chopped fresh thyme
• 3-4 cloves of garlic, sliced ​​into slices
• 2 - 3 small celery stalks, sliced
• 1 large bay leaf
• 1 chopped onion
• 1/3 tbsp. dry sherry
• 1 cup chicken broth
• 1 tsp grated lemon zest
• 1 teaspoon grated orange zest
• A couple of handfuls of coarsely chopped fresh parsley
• 4 Portuguese buns

Preparation:

1. Season the chicken generously with salt and pepper. In a large bowl, combine the flour and paprika and coat the chicken thoroughly, shaking off any excess.
   
   Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Brown the chicken and transfer to a large plate.
2. Add the remaining tablespoon of olive oil to the pan. Add the chorizo ​​and brown it, then use a slotted spoon to transfer it to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chili pepper, and onion to the pan. Cover the pan loosely with a lid and cook until tender, stirring occasionally, 7-8 minutes.
3. Deglaze the pan with sherry, stirring and scraping up any browned bits with a wooden spoon. Add the stock, lemon and orange zest, and tomatoes. Return the chorizo ​​and chicken to the pan and simmer until the chicken is cooked through, about 10 minutes.
   
   Ladle the stew into shallow bowls. Sprinkle with parsley and serve with bread rolls to soak up the sauce.