Capsicum Tomato Chicken with Chorizo (Printer-friendly)

Hearty one-pan dish with tender chicken, smoky chorizo, and sweet capsicums in rich tomato sauce.

# What You Need:

→ Meats

01 - 1.1 lbs boneless, skinless chicken thighs, cut into chunks
02 - 5 oz chorizo sausage, sliced

→ Vegetables

03 - 2 large red bell peppers, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 medium brown onion, sliced
06 - 3 cloves garlic, minced
07 - 14 oz canned diced tomatoes
08 - 2 tbsp tomato paste

→ Spices & Seasonings

09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 tsp chili flakes

→ Oils & Garnish

14 - 2 tbsp olive oil
15 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet or casserole over medium-high heat. Add the chorizo and cook for 2–3 minutes until it releases its oil and begins to crisp. Remove and set aside.
02 - In the same skillet, add the chicken. Season lightly with salt and pepper. Brown on all sides for 5–6 minutes. Remove and set aside with the chorizo.
03 - Reduce heat to medium, add the remaining oil. Sauté onion and garlic for 2–3 minutes until softened.
04 - Add the bell peppers; cook for 5 minutes until starting to soften.
05 - Stir in smoked paprika, cumin, oregano, and chili flakes. Cook for 1 minute until fragrant.
06 - Add tomato paste and canned tomatoes. Stir well, scraping up any browned bits from the bottom of the pan.
07 - Return chicken and chorizo to the pan. Stir to combine. Simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thickened. Taste and adjust seasoning. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The smoky chorizo oils infuse every single bite with incredible depth
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Don't rush the initial browning of the chicken and chorizo that fond that forms on the bottom of the pan is essential for deep flavor
  • Let the sauce simmer uncovered so it reduces and concentrates otherwise you'll end up with something soupy rather than rich
03 -
  • Cast iron skillets are brilliant for this recipe they hold heat beautifully and go from stovetop to table with zero fuss
  • If your chorizo is particularly lean you might need an extra drizzle of oil when cooking the vegetables

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