Chicken Thighs with Lentils, Chorizo, and Red Pepper

Photo by © Melanie Acevedo
Ingredients
- 2 tablespoons lemon juice
- 1 2/3 cups lentils (about 2/3 pound)
- 3 cups water
- 1 bay leaf
- 2 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 teaspoon salt
- + 8 more ingredients
-
- ¼ teaspoon dried thyme
- 2 tablespoons cooking oil
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon fresh-ground black pepper
- 2/3 cup canned low-sodium chicken broth or homemade stock
- ½ pound dried chorizo or salami, casings removed, cut into 1/8-inch slices
- 4 chicken thighs
- 1 onion, chopped
1. In a large saucepan, bring the lentils, water, 3/4 teaspoon of the salt, the thyme, and bay leaf to a boil over moderately high heat. Reduce the heat. Simmer, covered, until the lentils are tender but not falling apart, about 25 minutes. 2. Meanwhile, in a large frying pan, heat 1 tablespoon o...
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