4 ounces gf chorizo sausage, bulk (if using in casings, slice to about 1/4 inch thick)
2 Tablespoons olive oil
4 chicken leg quarters, split into legs and thighs
Salt and freshly ground black pepper
1 red bell pepper, sliced into 1/2 inch wide strips
1 yellow bell pepper, sliced into 1/2 inch wide strips
1 large red onion, sliced
6 garlic cloves, roasted
1 Tablespoon fresh thyme, chopped
1 14.5 oz. can stewed tomatoes
3/4 cup dry sherry
2 teaspoons sweet paprika
1/2 teaspoon hot red pepper flakes
1 can of artichoke hearts (in water), drained
2 Tablespoons fresh basil