Capsicum Tomato and Chicken Chorizo (Printable)

Savory chicken and chorizo with peppers in tomato sauce

# What You Need:

→ Meats

01 - 1.1 lbs boneless, skinless chicken thighs, cut into chunks
02 - 5.3 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 & Extras

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

# How-To:

01 - Heat 1 tablespoon olive oil in a large skillet or casserole 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 chorizo.
03 - Reduce heat to medium. Add remaining oil. Sauté onion and garlic for 2–3 minutes until softened and fragrant.
04 - Add sliced bell peppers to the skillet. Cook for 5 minutes until they begin to soften and develop a slight char.
05 - Stir in smoked paprika, cumin, 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, scraping up any browned bits from the bottom of the pan to incorporate the flavorful fond.
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 immediately.

# Expert Tips:

01 -
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
  • The chorizo does double duty, seasoning the dish while adding incredible depth
  • It tastes like it simmered all day but comes together in under an hour
02 -
  • Dont rush the browning steps, those golden bits on the pan bottom are pure gold
  • The sauce will continue thickening as it rests off the heat
  • Chorizo varies in saltiness, so taste before adding extra salt
03 -
  • Use a pan large enough that everything can simmer in a single layer
  • Let the sauce reduce until it coats the back of a spoon
  • A splash of sherry vinegar right at the end adds incredible depth

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