Spanish Chicken and Chorizo
A delicious Spanish Chicken and Chorizo dish that's quick and easy to prepare. Perfect for busy weeknights, this one-pan meal is packed with bold flavors from smoky chorizo, tender chicken, and Mediterranean vegetables. Serve it with your favorite sides like turmeric rice, pasta, or crusty bread to soak up the rich sauce!
Equipment
- Large baking sheet or casserole dish
- Large bowl
- Cutting board
- Measuring cups and spoons
- Wooden spoon
Ingredients
- Chicken:
- 1 kg boneless skinless chicken thigh fillets
- Chorizo:
- 300 g Spanish chorizo sliced
- Vegetables:
- 2 red bell peppers sliced
- 1 large sweet red onion sliced
- 3 garlic cloves minced
- Seasonings & Liquids:
- 2 tsp smoked paprika
- 1 tin 400g chopped tomatoes
- 1 tbsp tomato paste
- 1 1/4 cups Spanish red wine Rioja or chicken stock
- 2 1/2 cups total liquid wine + stock combined
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Cook Vegetables & Chorizo: Heat olive oil in a large pan over medium heat. Add the onion and red bell peppers, cooking until soft (about 5 minutes). Add minced garlic and cook for another minute.
- Brown the Chorizo: Add sliced chorizo to the pan and cook until browned, releasing its oils.
- Sear the Chicken: Add the chicken thighs, cooking until browned on all sides (about 14-17 minutes).
- Combine Ingredients: Stir in the tomato paste, smoked paprika, and canned tomatoes. Pour in the wine and chicken stock, then bring to a boil.
- Bake: Transfer the mixture to a casserole dish and place in the oven. Cook for 25-30 minutes, until the chicken is fully cooked and the sauce thickens.
Notes
Serve: Enjoy with crusty bread, rice, or pasta!