1 2/3 C lentils
3 C water
3/4 tsp salt
¼ tsp dried thyme
1 bay leaf
2 T oil
½ Lb chorizo (casing removed, sliced) (Niman Ranch is brand I use)
1 onion chopped
2 cloves garlic, minced
1 red bell pepper, cut into 1” pieces
4 chicken thighs (bone in, skin on)
¼ tsp black pepper
¼ tsp salt
2/3 C chicken broth or stock
2 T lemon juice
2 T chopped fresh parsley
1) In a saucepan, bring the lentils, thyme, bay leaf, water and ¾ tsp salt to a boil over moderately high heat. Once at boil, reduce the heat to a simmer & cover for about 25 minutes (until the lentils are tender but not falling apart).
2) Meanwhile, in large frying pan, heat 1 T oil over moderate heat. Add chorizo and cook about 5 minutes until browned, stirring occasionally. Pour off all but 2 T fat, reduce the heat to moderately low and add onion, bell pepper and garlic. Cook, stirring occasionally, until the onion is translucent (about 5 min). Add this mixture to the simmering lentils. (use this fry pan again in next step)
3) Season the chicken with remaining ¼ tsp salt and the black pepper. Heat rest of oil in pan over moderate heat. Cook the chicken, turning until brown (about 12 minutes in all). Pour off fat. Add the broth, reduce heat and simmer, covered until the chicken is cooked through (about 15 minutes more).
4) Pour pan juices in with the lentils; add the lemon and parsley to the lentil mix. Set chicken on top of the lentil mix and let it sit, covered, 5 minutes.