Capsicum Tomato Chicken Chorizo (Print Version)
Hearty one-pan medley of chicken, chorizo, and colorful capsicums in a savory tomato sauce
# What You Need:
→ Meats
01 - 1.1 pounds boneless, skinless chicken thighs, cut into chunks
02 - 5.3 ounces 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 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste
→ Spices & Seasonings
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon ground cumin
11 - 0.5 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 0.25 teaspoon chili flakes
→ Oils & Extras
14 - 2 tablespoons olive oil
15 - 2 tablespoons chopped fresh parsley for garnish
# How-To:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chorizo and cook 2-3 minutes until it releases oil and begins to crisp. Remove and set aside.
02 - Season chicken lightly with salt and pepper. Add to the same skillet and brown on all sides for 5-6 minutes. Remove and set aside with the chorizo.
03 - Reduce heat to medium, add remaining oil. Sauté onion and garlic for 2-3 minutes until softened and fragrant.
04 - Add bell peppers to the skillet. Cook for 5 minutes until beginning to soften and develop slight color.
05 - Stir in smoked paprika, cumin, oregano, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
06 - Add tomato paste and canned diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pan to incorporate the flavors.
07 - Return chicken and chorizo to the pan. Stir to combine. Simmer uncovered for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
08 - Taste and adjust seasoning as needed. Garnish with chopped fresh parsley and serve hot with crusty bread, rice, or roasted potatoes.
# Expert Advice:
01 -
- Everything happens in one pan so you spend more time eating and zero time scrubbing multiple pots
- The sauce thickens into something you will want to scoop up with bread
02 -
- Dont rush the step where you toast the spices in the oil because that is where the depth develops
- Let the sauce reduce uncovered so it concentrates instead of staying watery
03 -
- Cut your capsicum and chicken into similar sizes so everything cooks evenly
- Taste the sauce before serving because chorizo saltiness varies by brand