Spanish-Inspired Chicken with Shrimp

8 pieces of chicken skinless, bone-in. I use a combination of thighs and drumsticks.
Kosher salt and ground white pepper
1 Tbsp olive oil
1 red bell pepper seeded and sliced in ¼” pieces
1 Spanish onion halved and sliced in ¼” pieces
1 Tbsp smoked paprika
3 garlic cloves crushed
1 cup dry white wine
4 Tbsp fresh oregano chopped
5 ounce Spanish chorizo sliced in ¼ pieces
8 oz jumbo raw shrimp peeled with tails

Season the chicken on all sides with Kosher salt and ground white pepper. Heat olive oil in a large non-stick pan over medium-high heat until it shimmers. Add the chicken and brown on all sides. 8-10 minutes. Remove chicken to a plate and set aside.
Reduce heat to medium. Add add the red bell pepper and onion to the pan, stirring frequently until soft but not browned. Add the garlic, tomatoes, wine, smoked paprika, and oregano. Season well with Kosher salt and ground white pepper. Add smoked paprika and cook together 2-3 minutes.
Return chicken to the pan, nestling it into the sauce, then bring to a boil. Reduce heat to low and simmer gently for 30-40 minutes, until chicken is tender.
In the last 10 minutes of cooking, heat a small pan over medium-high heat. Add the sliced chorizo and cook until it begins to render its fat. Add the shrimp and cook, stirring frequently until pink and just cooked. Add chorizo and shrimp to the chicken and pepper, mixing and cooking for an addition 3-5 minutes.
Serve with rice, quinoa, or riced cauliflower and a salad.

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