Best Adobo Chicken

Braising chicken legs with thighs
in an adobo sauce leaves them
fork tender and full of flavor.

Ingredients:
4 (3/4-pound) chicken legs with thighs attached
Sweet smoked paprika, to taste
Salt, to taste
Freshly ground pepper, to taste
2 tablespoon(s) olive oil
1/4 pound(s) dried chorizo, sliced
1 large onion, cut into strips
8 clove(s) garlic, peeled
1/2 cup(s) dry sherry or white wine
1 can(s) (14 1/2-ounce) fire-roasted, adobo-seasoned diced tomatoes
2 fresh bay leaves
1 cup(s) mixed olives with pits
6 sprig(s) (large) fresh thyme
1 pint(s) mixed cherry tomatoes

Directions:
Rub chicken legs all over with paprika
and season with salt and pepper.
Heat olive oil in a 6-quart Dutch oven
over medium-high heat;
brown chicken all over,
then remove to a plate.
To the fat in the skillet,
add chorizo, onion, and garlic;
sauté 4 minutes or until onion is translucent.
Pour in dry sherry or white wine
and scrape the bottom of the
pot with a wooden spoon.
Add diced tomatoes, bay leaves,
olives, thyme, and cherry tomatoes.
Return the chicken to the pot
and bring to a boil;
reduce the heat to low, cover,
and braise 50 to 60 minutes,
spooning sauce over chicken a few times,
until chicken is fork-tender.