chicken recipe with chorizo
The Best chicken recipe with chorizo
I love this chicken and chorizo recipe because it’s one of those dishes that just works every time. It’s flavorful without being complicated, and it comes together in about 30 minutes, which is perfect for busy weeknights. The chorizo adds a smoky, spicy kick that pairs so well with the tender chicken, and the tomatoes and spices give it a rich, hearty base. My kids always ask for seconds, which is a win in my book—any meal that gets them excited about dinner is a keeper.
This recipe is great for both casual family dinners and when you want to impress guests without spending hours in the kitchen. The ingredients are simple, but the flavors are bold enough to feel special. Plus, it’s packed with protein from the chicken and chorizo, and the tomatoes add a good dose of vitamins. It’s one of those meals that feels indulgent but is actually pretty balanced, which is exactly what I look for in a go-to recipe.
Chicken with Chorizo and Potatoes
A flavorful one-pan dish combining tender chicken thighs, spicy chorizo, and crispy potatoes. The smoky chorizo infuses the chicken and potatoes with rich, savory notes for a hearty and satisfying meal.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs
- 200g (7 oz) chorizo sausage, sliced into rounds
- 4 medium potatoes, cut into wedges
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges
- Crumbled feta cheese
👨🍳Directions
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1 Preheat your oven to 400°F (200°C).
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2 In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add the chorizo slices and cook for 2-3 minutes until lightly browned. Remove chorizo from the skillet and set aside.
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3 In the same skillet, add the remaining 1 tbsp olive oil. Season the chicken thighs with salt, black pepper, and smoked paprika. Place them skin-side down in the skillet and cook for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
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4 In the skillet, add the potatoes, onion, bell pepper, and garlic. Season with salt, black pepper, and dried oregano. Toss to coat in the oil and cook for 5 minutes, stirring occasionally.
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5 Return the chorizo and chicken to the skillet, nestling the chicken into the potato mixture. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
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6 Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges or crumbled feta cheese if desired.
🔧Equipment
- Large oven-safe skillet or baking dish
- Mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken with Chorizo and Potatoes Works
This chicken with chorizo recipe is one of those foolproof dishes that always delivers—flavorful, hearty, and easy enough for a weeknight but impressive enough for company. The smoky chorizo and tender chicken pair perfectly, making it a crowd-pleaser whether you’re feeding your family or hosting a potluck. It’s the kind of meal that brings people together without any fuss, and that’s why it’s always a good idea to keep it in your rotation.
❓ Frequently Asked Questions About Chicken with Chorizo and Potatoes
1. Can I use a different type of sausage instead of chorizo?
Yes, you can substitute chorizo with other sausages like Spanish chorizo (if unavailable), Mexican chorizo (ensure it’s cooked thoroughly), or even Italian sausage for a milder flavor. Keep in mind that the taste will vary depending on the sausage you choose. If using a fresh sausage, make sure it’s fully cooked before adding it to the dish.
2. What can I serve with chicken and chorizo?
This dish pairs well with a variety of sides, such as: – Rice or quinoa to soak up the flavors. – Roasted or sautéed vegetables like bell peppers, zucchini, or potatoes. – Crusty bread for dipping in the sauce. – A simple salad with a tangy vinaigrette to balance the richness. – Beans or lentils for added protein and texture.
3. Can I make this recipe ahead of time?
Absolutely! Chicken and chorizo dishes often taste even better the next day as the flavors meld together. You can prepare it a day in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. Avoid overcooking to prevent the chicken from becoming dry.
4. Is this recipe spicy, and can I adjust the heat level?
The spiciness depends on the type of chorizo you use. Spanish chorizo tends to be smoky and mildly spicy, while Mexican chorizo can be quite hot. To adjust the heat: – For less spice: Remove the seeds from the chorizo before cooking or use a milder sausage. – For more spice: Add diced jalapeños, red pepper flakes, or a dash of hot sauce while cooking. – For a smoky flavor without heat: Use smoked paprika or a bit of chipotle powder.
5. Can I freeze chicken and chorizo?
Yes, this dish freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and warm it on the stovetop over low heat, stirring occasionally. If the sauce separates, a splash of broth or water can help restore its consistency. Avoid freezing if the dish contains dairy (like cream), as it may separate when thawed.
