Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, toss 500 grams of chicken thigh pieces with 1 tablespoon of grated fresh galangal, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then set aside to marinate for 15 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large wok or high-sided skillet over medium-high heat, then add 150 grams of diced Spanish chorizo and cook until crispy, about 3-4 minutes, removing the chorizo with a slotted spoon and leaving the rendered fat in the pan.

3. 3

   Add 1 medium thinly sliced yellow onion and 1 large thinly sliced red bell pepper to the hot pan, stir-fry for 3 minutes until slightly softened, then add 1 large thinly sliced green bell pepper and continue to stir-fry for another 2 minutes.

4. 4

   Push the vegetables to one side of the pan, add the marinated chicken to the empty side, and stir-fry for 5-7 minutes, turning occasionally, until it is golden brown and mostly cooked through.

5. 5

   Stir in 3 cloves of minced garlic and 1 teaspoon of smoked paprika, cooking for 1 minute until fragrant.

6. 6

   Pour in 60 ml of dry sherry, scraping the bottom of the pan to deglaze and incorporating any browned bits, then let it simmer for 2 minutes to reduce slightly.

7. 7

   Return the crispy chorizo to the pan, stir well to combine all ingredients, and sprinkle with 1/4 cup of fresh chopped parsley before serving immediately.