Capsicum Tomato Chicken Chorizo (Printer-Friendly)
Tender chicken and smoky chorizo with colorful capsicums simmered in a seasoned 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 capsicums, sliced
04 - 1 large yellow capsicum, 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
# How-To Steps:
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 olive oil, sliced onion, and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
04 - Add sliced red and yellow capsicums to the skillet. Cook for 5 minutes until they begin to soften and develop a slight char.
05 - Stir in smoked paprika, ground cumin, dried oregano, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
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 to combine with the sauce. Simmer uncovered for 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
08 - Taste and adjust seasoning with salt and pepper as needed. Garnish generously with chopped fresh parsley just before serving.
# Expert Advice:
01 -
- The smoky chorizo oil becomes its own seasoning, infusing everything with depth you cant fake
- Its one of those rare dishes that actually tastes better the next day, if you manage to have leftovers
02 -
- Pat the chicken really dry before seasoning, wet chicken steams instead of sears
- The sauce will look too thin at first but thickens beautifully in the last 5 minutes of cooking
03 -
- Use a pan thats large enough to hold everything comfortably, overcrowding leads to steaming instead of simmering
- Taste the sauce before adding any extra salt, the chorizo contributes quite a bit on its own