8 skinless chicken thighs, bone-in
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons sweet paprika
1/4 cup EVOO
4 ounces chorizo, chopped
1 1/2 pounds baby Yukon Gold potatoes, quartered
2 tablespoons finely chopped fresh thyme
3 to 4 cloves garlic, thinly sliced
2 to 3 small stalks celery, sliced
1 large bay leaf
1 Fresno chile pepper, thinly sliced
1 onion, chopped
1/3 cup dry sherry
1 cup chicken stock
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
One 14-ounce can chunky crushed tomatoes
A couple handfuls fresh flat-leaf parsley, coarsely chopped
4 Portuguese rolls
The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.
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