Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 oz (115 g) chorizo, sliced or diced
  • 1 medium fennel bulb, sliced thinly (reserve fronds for garnish)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • Fresh parsley or fennel fronds, chopped for garnish

Instructions:

  1. Prepare the ingredients: Cut chicken into bite-sized pieces, slice chorizo, fennel, and onion; mince garlic.
  2. Sauté chorizo: Heat olive oil in a skillet over medium heat. Add chorizo; cook until browned and slightly crisp, about 5 minutes.
  3. Cook chicken: Add chicken to the skillet with chorizo. Season with smoked paprika, salt, and pepper. Sauté until chicken is browned and cooked through, approximately 8-10 minutes.
  4. Add fennel and onion: Stir in sliced fennel and onion; continue to cook until softened, about 5-7 minutes.
  5. Add garlic and finish: Stir in garlic and lemon juice; cook for another 1-2 minutes until fragrant.
  6. Serve: Transfer to a plate, garnish with parsley or fennel fronds, and serve hot.