Capsicum Tomato Chicken with Chorizo (Printable Version)
Tender chicken and smoky chorizo with colorful capsicums in a rich tomato-based 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 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 teaspoon chili flakes
→ Oils & Extras
14 - 2 tablespoons olive oil
15 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chorizo and cook 2–3 minutes until it releases oil and begins to crisp. Remove and set aside.
02 - Season chicken chunks 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 tablespoon of olive oil. Sauté sliced onion and minced garlic for 2–3 minutes until softened and fragrant.
04 - Add sliced red and yellow bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften.
05 - Stir in smoked paprika, ground cumin, dried oregano, and chili flakes. Cook for 1 minute until spices become fragrant, being careful not to burn them.
06 - Add tomato paste and canned diced tomatoes. Stir thoroughly to combine, scraping up any browned bits from the bottom of the pan.
07 - Return browned chicken and crisped chorizo to the pan. Stir well to combine everything. Simmer uncovered for 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened nicely.
08 - Taste the dish and adjust seasoning with salt and pepper if needed. Sprinkle with chopped fresh parsley just before serving.
# Expert Advice:
01 -
- The chorizo renders its smoky fat into the sauce, creating depth you cannot get from any spice blend
- Everything happens in one pan, so you get maximum flavor with minimum cleanup
02 -
- Pat the chicken dry with paper towels before seasoning, otherwise it will steam instead of properly browning
- Don't rush the initial vegetable cook, the capsicums need time to soften before the sauce goes in
03 -
- Let the chorizo get properly crispy before removing it from the pan, those little crisp bits add incredible texture
- Taste your sauce before serving, sometimes it needs more acid and a squeeze of lemon works wonders