Basque Chicken Marbella Bowl

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the celery and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chicken marbella and let it smoked-paprika, undisturbed, so it takes on real color before you stir.
4. Stir in the chicken stock along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with chili crisp and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.