Spanish Chicken, Lemon, and Potatoes

Ingredients

• 1 cup chicken broth 
• 6  skinned and boned chicken thighs 
• 2 ounces cured chorizo sausage diced
• 3 tablespoons olive oil extra virgin 
• 4 large garlic cloves sliced
• 1 tablespoon hungarian paprika sweet
• 1  optional: lemon seeded thinly sliced
• 0.5 cup olives spanish pitted
• 0.3 teaspoon pepper freshly ground
• 20 oz potato wedges refrigerated red
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Sprinkle chicken thighs evenly with salt and pepper; add to skillet. Cook 5 minutes or until browned on all sides.
3. Meanwhile, combine potatoes and next 5 ingredients in a large bowl; toss to coat.
4. Add potato mixture with broth to skillet; top with lemon slices. Cover and cook 20 minutes or until potatoes are tender.