Capsicum Tomato Chicken Chorizo (Print View)

Tender chicken and smoky chorizo with colorful capsicum in a rich tomato sauce. An easy Mediterranean-style one-pan meal ready in under an hour.

# What You Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into chunks
02 - 5.3 oz chorizo sausage, sliced

→ Vegetables

03 - 2 large red capsicums (bell peppers), sliced
04 - 1 large yellow capsicum (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)

# How to Make It:

01 - Heat 1 tablespoon of 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 capsicum; 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.
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.
08 - Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • The chorizo renders its smoky fat into the sauce, creating depth that would normally take hours of simmering to achieve
  • Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep or unexpected leftovers
  • The combination of sweet capsicums and smoky paprika hits that perfect sweet savory balance that everyone craves
02 -
  • Removing the meats before adding the liquids prevents them from becoming tough and rubbery from overcooking
  • Letting the spices cook in the oil for a full minute releases their essential oils and prevents that raw spice taste
  • The sauce will continue to thicken as it rests, so dont reduce it too much during the initial cooking time
03 -
  • Pat your chicken completely dry with paper towels before browning, or it will steam instead of develop that golden crust
  • Use a pan thats large enough to hold all ingredients without crowding, or the chicken will never brown properly

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