Spicy Spanish Chicken

My sister Karrie cooked dinner for the gang one night during our family reunion.  She cooked a delicious spicy chicken dish that had all of us going for seconds!  Here are the ingredients:

8-10 boneless chicken thighs

2 carrots, chopped
2 stalks of celery, chopped
1 onion, chopped
4 cloves garlic, minced
1 can crushed tomatoes
1 can rotel tomatoes
1/4 pound ground chorizo
Parsley
3 ears of corn, shucked or 1 can corn
1/2 green, red and yellow bell peppers, chopped
1 cup green olives, chopped
Sherry - 1/2 cup
Chicken Broth - 1-2 cups
1 jalapeno, chopped
1 Anaheim chili, chopped
1 tablespoon each:  paprika, garlic powder, salt, pepper, cumin

Salt and pepper the chicken.  Grill the chicken thighs until they are about halfway cooked.  They will finish cooking in the oven.  Put the chicken in an oven proof pan and set aside.

Saute the carrots, celery, garlic and onion with a little olive oil.  Salt and pepper.  When soft, add to the chicken.

In the same sauce pan, cook the chorizo.  When the chorizo is cooked, add the canned tomatoes and the rotel.  Let that simmer for 5 minutes.  Add the corn, peppers (bell and hot), green olives, and spices.  Add 1 cup chicken broth and 1/2 cup sherry.  Let that simmer for 10 minutes.  If the moisture boils out, add a little more chicken broth.

After the mixture has simmered, add everything together, with the chicken and vegetables already in the pan.  Add the remaining chicken broth and place in a 350 degree oven.  Cook for 40 minutes.  Serve on top of faro, rice or other grain to soak up the great juice!

Enjoy!