2 links chorizo, crumbled (could use chicken chorizo available at Whole Foods)
4 cloves garlic, smashed
4 small zucchinis, medium sliced on a diagonal
1/2 red onion, diced
One ear of corn, kernels only
2 lemons, halved
Chopped parsley, for garnish
Salt and pepper
About 10 chicken thighs
Heat a Dutch oven or braising pot to medium heat. Swish a tablespoon/tablespoon-and-a-half of olive oil and begin to sauté the chorizo; push to one side of the pan. Put the four lemon halves, flesh side down on the other side. Let them sit without touching them - this allows a beautiful caramelization to occur. Allow caramelization to continue as chorizo cooks, probably 5-7 minutes. Remove the chorizo with a slotted spoon to a bowl or platter and set aside.
Add the corn kernels, zucchini and onion to the same pan, leaving the lemons facedown where they are. Sauté veggies on the other side of the lemons, where the chorizo was. Stir, then let the veggies settle and begin to caramelize. Stir again, let them sit and caramelize, so on and so forth, until the veggies are tender, about 15 minutes (it might take you less time, as I prefer my veggies on the more tender side). Remove from pan and set aside in the same bowl as the chorizo. Remove the lemons at this point as well and set aside on their own plate. They should be nice and brown and very caramelized, just waiting to be juiced.
Season the chicken thighs with a generous sprinkling of salt, fresh ground pepper and smoked paprika. Using the same pan as the chorizo and veggies, swirl about 1-2 tablespoons of olive oil and lay the chicken - seasoned side down - in the sizzling pan. Now season the top side with salt, pepper and smoked paprika. Sauté for about 6 minutes, until the thighs are slightly brown, then flip. Sauté for another 6 minutes until the other side is nice and brown. I had to flip each side one more time and cook another 3-5 minutes per side. When you stop seeing any pink on the chicken, test doneness by slicing a little piece and making sure it’s cooked through. Once done, remove chicken to a platter or plate.
Add the veggies and chorizo back into the pan. Place the chicken on top. Squeeze all 4 lemon halves directly over the chicken and veggies and stir. Serve with a nice sprinkling of fresh chopped parsley.