Chicken & Black Beans with Aurelia's Chorizo

Indulge in the vibrant flavors of Spain with this delicious Chicken & Black Beans with Chorizo recipe. Infused with aromatic spices and accompanied by a rich blend of tender chicken, savory chorizo, and hearty black beans, this dish promises a feast for the senses. Perfectly seasoned with just the right amount of spice from the chorizo, each bite offers a delightful combination of textures and tastes. Whether it's a special family dinner or a gathering with friends, this Spanish-inspired delight brings warmth, comfort, and a touch of Mediterranean flair to your table. Prepare to savor every mouthful as you embark on a culinary journey that celebrates the rich tapestry of Spanish cuisine.

Prep Time: 20 min | Cook Time: 90 min (60 in oven) | Serves: 4 | Difficulty: Easy

Ingredients:

• 1/3 cup plus 1 1/2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon sweet pimenton (smoked Spanish paprika)
• 1/2 cup thinly sliced yellow onion
• 1 tablespoon thinly sliced garlic plus 1/4 cup minced
• 5 tablespoons chopped fresh oregano leaves
• One 3 to 4 pound whole chicken, halved
• 1 teaspoon freshly ground pepper
• 1 tablespoon plus 1 teaspoon kosher salt
• 8 ounces Aurelia's Spanish Chorizo, cut into 1/4 slices
• 2 cups finely chopped onion
• 1 cup finely chopped green bell pepper
• 1 teaspoon dried Mexican or regular oregano crumbled
• 1/4 teaspoon crushed red pepper
• 2 cups seeded and small- diced ripe tomatoes
• Three 15-ounce cans HEB black beans, drained
• 1 1/4 cups chicken stock

Directions:

1. To make the marinade, place the first seven ingredients in a 1 gallon ziplock bag. Add chicken and marinate in the refrigerator for 4 hours, flipping to make sure the marinade coats the chicken. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Season the chicken on both sides with the pepper and 1 tablespoon of the salt. Preheat the oven to 400°F.
2. Heat the remaining 1 1/2 tablespoons olive oil in a large Dutch oven or a large, heavy skillet over medium- high heat. Sear the chicken, skin side down, until the skin is nicely browned and develops a crust, about 3 minutes. Cook the other side until lightly browned, about 2 minutes. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium and add the chorizo. Cook until crisped and brown, stirring occasionally, 5 to 6 minutes. Remove from the pot and set aside. Add the chopped onion, bell pepper, minced garlic, dried oregano, crushed red pepper, and a pinch of salt and cook until caramelized, stirring frequently, about 20 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes release their juices. Stir in the reserved chorizo, the beans, stock, and the remaining 1 teaspoon salt.
4. Place the chicken halves skin side up on top of the beans and transfer to the oven. Bake, uncovered, until the chicken reaches an internal temperature of 165°F, 45 to 60 minutes.

Source: Recipe adapted from Emeril Lagasse.