Pollo Con Chorizo Chicken with Chorizo
Transport your taste buds to the heart of Spanish-inspired cooking with this Pollo Con Chorizo (Chicken with Chorizo) recipe! Juicy, golden-seared chicken thighs are nestled in a rich, smoky tomato sauce infused with bold flavors of chorizo, smoked paprika, and garlic. Sweet red bell peppers and aromatic spices add depth, while a hint of fresh parsley delivers a bright finishing touch. Perfect for a comforting family dinner or an impressive centerpiece, this one-pan dish pairs beautifully with fluffy rice or crusty bread to soak up every last drop of its luscious sauce. Ready in under an hour, Pollo Con Chorizo combines savory, hearty ingredients with straightforward preparation, making it an irresistible choice for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 200 grams Chorizo sausage
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, sliced Red bell pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 400 grams Can of crushed tomatoes
- 250 milliliters Chicken stock
- 1 piece Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
- (optional, for serving) Rice or crusty bread
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Slice the chorizo sausage into rounds and add it to the same skillet. Cook for 2-3 minutes until it starts to release its oils. Remove the chorizo and set aside with the chicken.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 5 minutes until softened.
Stir in the minced garlic, sliced red bell pepper, smoked paprika, and ground cumin. Cook for another 1-2 minutes until fragrant.
Pour the crushed tomatoes and chicken stock into the skillet. Add the bay leaf, and stir to combine.
Return the chicken thighs and chorizo to the skillet, nestling them into the sauce. Bring to a gentle simmer.
Cover the skillet with a lid, reduce the heat to low, and simmer for 30-35 minutes, or until the chicken is fully cooked and tender. Stir occasionally to ensure the sauce doesn’t stick.
Discard the bay leaf and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving. Serve hot with rice, crusty bread, or your preferred side.
Nutrition Facts
Calories |
3723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.6 g | 351% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 7286 mg | 317% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.7 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3500 mg | 74% | |
*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.
