Capsicum Tomato Chicken with Chorizo (Printable)

Hearty one-pan dish with tender chicken, smoky chorizo, and colorful capsicums in a rich tomato sauce. Ready in under an hour.

# What You'll Need:

→ Meats

01 - 1.1 lbs boneless, skinless chicken thighs, cut into chunks
02 - 5.3 oz 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 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

→ Oils & Extras

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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet 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.
04 - Add bell peppers and cook for 5 minutes until starting to soften.
05 - Stir in smoked paprika, cumin, oregano, and chili flakes. Cook for 1 minute until fragrant.
06 - Add tomato paste and canned tomatoes. Stir well, scraping up any browned bits from the bottom.
07 - Return chicken and chorizo to the pan. Stir to combine. Simmer uncovered for 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
08 - Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The chorizo does double duty, infusing everything with smoky depth while you barely lift a finger
  • This is one of those dishes that tastes like it simmered all day but comes together in under an hour
  • The sauce thickens into something youll want to scoop up with bread, no extra steps required
02 -
  • Dont rush the chorizo step—that rendered oil carries so much flavor into the rest of the dish
  • The sauce will continue to thicken as it stands, so dont over-reduce during cooking
  • Chicken breast works but it tends to dry out faster, so reduce the simmer time to about 12 minutes
03 -
  • Pat the chicken dry before seasoning—it browns better when the surface isnt wet
  • If the sauce looks too thick before the chicken is done, add just a splash of water or broth

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