Crispy Chicken Thighs With White Beans, Chorizo, and Kale

Instructions

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1. 1 Adjust oven rack to middle position and preheat oven to 325°F (160°C). Using a paper towel, pat chicken thighs dry. Season chicken on all sides with salt; set aside.
2. 2 Add chorizo to a large stainless steel skillet and cook over medium-low heat, stirring occasionally, until chorizo is crisp and most of the fat has rendered, 3 to 4 minutes. Use a slotted spoon to transfer chorizo to a small bowl, then set aside. Carefully pour off all but 1 tablespoon of fat from skillet; reserve remaining chorizo fat.
3. 3 Add chicken, skin-side down, to fat in skillet, and cook over medium heat without moving until skin is well browned and crispy, 8 to 10 minutes. Flip chicken and cook lightly on second side until browned, about 2 minutes. Transfer skillet to oven and cook uncovered until chicken is cooked through and tender and registers at least 185°F (85°C) on an instant-read thermometer, 20 to 25 minutes.
4. 4 Transfer chicken to a plate and pour out all but 1 tablespoon fat from skillet. Carefully transfer skillet back to stovetop (handle will still be hot) and set over medium heat. Add garlic and cook, stirring frequently, until fragrant and golden, about 1 minute. Add kale, tomatoes, and 1/4 teaspoon kosher salt and cook, stirring and scraping the bottom of the pan occasionally, until the kale has wilted and tomatoes are soft and jammy, 8 to 12 minutes. Add the beans, along with chicken broth or water. Cook until beans are warmed through and liquid has thickened slightly, about 3 minutes more. (For an even creamier texture, use the back of a wooden spoon to lightly mash beans.) Return chorizo, along with 1 teaspoon of the reserved fat, and season to taste with salt and pepper as needed. Divide kale and bean mixture into four bowls and top each with a piece of chicken. Serve immediately.