Capsicum Tomato Chicken with Chorizo (Printable)

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

# What goes in:

→ 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 - 0.5 tsp ground cumin
11 - 0.5 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 0.25 tsp chili flakes

→ Oils & Extras

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

# 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 chorizo from pan 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 chicken and set aside with chorizo.
03 - Reduce heat to medium. Add remaining olive oil to skillet. 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 until peppers begin to soften and develop 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 into the sauce.
07 - Return browned chicken and crisped chorizo to the pan. Stir to combine all ingredients. Simmer uncovered for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
08 - Taste the dish and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • Everything happens in a single pan, meaning maximum flavor and minimum cleanup
  • The combination of sweet peppers and smoky chorizo creates layers of flavor that develop beautifully as it simmers
  • Its one of those forgiving dishes that actually tastes better the next day
02 -
  • Letting the chorizo crisp first is essential because that rendered oil carries so much flavor into the rest of the dish
  • The sauce needs time to reduce and thicken, so dont rush the final simmer or it will be too soupy
03 -
  • Pat the chicken dry with paper towels before seasoning to help it brown better
  • If the sauce starts to stick, add a splash of water and scrape up the fond, those browned bits are pure flavor

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