Capsicum Tomato Chicken with Chorizo (Printable)

Tender chicken and chorizo simmered with colorful capsicums in a smoky tomato sauce

# What You'll Need:

→ Meats

01 - 1.1 pounds boneless, skinless chicken thighs, cut into chunks
02 - 5 ounces 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 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste

→ Spices & Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 teaspoon chili flakes (optional)

→ Oils & Extras

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

# How-to Steps:

01 - Heat 1 tablespoon olive oil in a large skillet or casserole over medium-high heat. Add chorizo and cook for 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 the 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 and cook for 5 minutes until beginning to soften and develop a slight char.
05 - Stir in smoked paprika, cumin, oregano, and chili flakes if using. Cook for 1 minute until spices become fragrant, being careful not to burn.
06 - Add tomato paste and canned diced tomatoes. Stir thoroughly to combine, scraping up any browned bits from the bottom of the pan to incorporate flavors.
07 - Return chicken and chorizo to the pan. Stir to combine everything evenly. 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 if necessary. Garnish with chopped fresh parsley before serving.

# Expert Pointers:

01 -
  • Everything cooks in one pan, meaning less time scrubbing and more time eating
  • The chorizo creates its own rich sauce base as it renders, infusing every bite with smoky depth
  • This is one of those rare dishes that actually tastes better the next day, so leftovers are a gift to your future self
02 -
  • Resist the urge to rush the browning step on the chicken. Those golden-brown bits that stick to the pan become part of your sauce later
  • If the sauce looks too thick before the chicken is done, add a splash of water or broth and keep simmering
  • The sauce will continue to thicken as it stands off the heat, so stop cooking while it still looks slightly looser than you want
03 -
  • Use a pan large enough that everything fits in a single layer. Crowding the pan steams instead of browns
  • If you cannot find fresh chorizo, add an extra tablespoon of olive oil when cooking the chicken
  • Let the dish rest for 5 minutes off the heat before serving. This allows the sauce to settle and intensify

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