Chicken Chorizo Pollo Con Chorizo
Elevate your dinner table with the bold, smoky flavors of Chicken Chorizo Pollo Con Chorizo, a Spanish-inspired one-pan dish that's perfect for weeknight meals or casual gatherings. Tender, golden-seared chicken thighs and slices of smoky chorizo simmer together in a vibrant sauce of fire-roasted tomatoes, sweet red bell peppers, and aromatic spices like paprika, cumin, and oregano. This hearty, flavor-packed recipe is a breeze to prepare in under an hour and pairs beautifully with fluffy white rice to soak up every drop of the rich, savory sauce. Whether you’re craving a comforting classic or looking to impress with authentic Spanish flair, this Chicken Chorizo recipe promises a satisfying meal that’s as easy to make as it is to love.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 links smoked chorizo sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, sliced
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 4 cups cooked white rice (for serving, optional)
Instructions
1. Slice the smoked chorizo sausage into 1/4 inch rounds and set aside. Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and pepper.
2. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until browned and some of the fat has rendered. Remove the chorizo from the skillet and set aside.
4. Lower the heat to medium and add the diced onion and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until softened.
5. Add the minced garlic, paprika, ground cumin, and dried oregano to the skillet. Stir and cook for 1 minute, until fragrant.
6. Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir to combine, scraping up any brown bits from the bottom of the skillet for added flavor.
7. Return the chicken thighs and cooked chorizo to the skillet, nestling them into the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, until the chicken is tender and cooked through.
8. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
9. Serve the Chicken Chorizo hot, garnished with optional fresh parsley, over a bed of cooked white rice, if desired.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 6359 mg | 276% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.9 g | ||
| Protein | 224.7 g | 449% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3921 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
