Spanish Chicken with Chorizo and Chickpeas
Bring bold Spanish-inspired flavors to your table with this hearty recipe for Spanish Chicken with Chorizo and Chickpeas. Perfectly seasoned bone-in chicken thighs are seared to golden perfection before being nestled in a rich, smoky tomato sauce infused with slices of spicy chorizo, tender chickpeas, and vibrant bell peppers. Aromatic garlic, smoked paprika, and oregano add depth and warmth, while a touch of chicken stock ensures a luscious, stew-like consistency. Baked to tender, juicy perfection in one skillet, this dish is as easy as it is flavorful, making it an ideal option for cozy family dinners or entertaining guests. Serve it with crusty bread or over a bed of rice to soak up every last drop of the savory sauce. Ready in just over an hour, this one-pot wonder is a crowd-pleaser that's sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 200 grams smoked chorizo sausage
- 400 grams canned chickpeas, drained and rinsed
- 1 large red bell pepper, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 400 grams canned diced tomatoes
- 250 milliliters chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 190°C (375°F).
In a large oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken thighs with half of the salt and pepper. Place them skin-side down in the skillet and cook for 5-7 minutes, or until the skin is golden brown. Flip and cook the other side for 2 minutes. Remove from the skillet and set aside.
Add the remaining olive oil to the skillet, then toss in the chopped onion and sliced red bell pepper. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic, smoked paprika, and dried oregano. Cook for 1 minute, allowing the spices to bloom.
Add the sliced chorizo to the skillet and cook for 2-3 minutes, letting it release its oils and enhance the flavors.
Pour in the canned diced tomatoes, chicken stock, and chickpeas. Stir well and season with the remaining salt and pepper.
Return the chicken thighs to the skillet, placing them skin-side up. Ensure they are partly submerged in the sauce.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked (internal temperature of 75°C or 165°F) and the sauce has thickened.
Carefully remove the skillet from the oven. Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
4052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.9 g | 363% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 8080 mg | 351% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 38.0 g | ||
| Protein | 251.7 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4989 mg | 106% | |
*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.
