Capsicum Tomato Chicken Chorizo (Printable Version)

Hearty one-pan chicken and chorizo with sweet capsicum in a rich tomato sauce

# What You’ll 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 (optional)

→ Oils & Extras

14 - 2 tbsp olive oil
15 - 2 tbsp chopped fresh parsley (to garnish)

# Directions:

01 - Heat 1 tablespoon olive oil in a large skillet or casserole over medium-high heat. Add the chorizo and cook for 2–3 minutes until it releases its oil and begins to crisp. Remove and set aside.
02 - In the same skillet, add the chicken. Season lightly with salt and pepper. Brown on all sides for 5–6 minutes. Remove and set aside with the chorizo.
03 - Reduce heat to medium, add the remaining oil. Sauté onion and garlic for 2–3 minutes until softened.
04 - Add the bell peppers; cook for 5 minutes until starting to soften.
05 - Stir in smoked paprika, cumin, oregano, and chili flakes (if using). Cook for 1 minute until fragrant.
06 - Add tomato paste and canned tomatoes. Stir well, scraping up any browned bits from the bottom of the pan.
07 - Return chicken and chorizo to the pan. Stir to combine. Simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thickened. Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.

# Top Tips:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup, exactly how cooking should be on busy weeknights
  • The combination of smoky chorizo, sweet peppers, and tender chicken creates those layers of flavor that usually take hours to develop
  • This recipe taught me that sometimes the most vibrant dishes come from the simplest Mediterranean ingredients
02 -
  • I once made the mistake of rushing the chorizo step and not letting it render its oil properly, and the whole dish ended up lacking that signature smoky depth
  • The sauce thickens considerably as it cools, so if it looks a bit thin while simmering, do not be tempted to add anything to thicken it
  • This dish actually tastes better the next day, so making it ahead or having leftovers is a happy bonus
03 -
  • Pat the chicken pieces dry with paper towels before seasoning them, as this helps them brown better instead of steaming in the pan
  • If your chorizo is particularly lean, you might need an extra splash of olive oil to get that proper browning on the chicken

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