Chicken Chorizo Tomato Casserole (Print View)

Hearty one-pot dish with tender chicken, spicy chorizo, and juicy tomatoes in a rich Spanish-inspired sauce.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken thighs, cut into chunks
02 - 5 oz cured chorizo sausage, sliced

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, chopped
06 - 1 yellow bell pepper, chopped
07 - 14 oz canned chopped tomatoes
08 - 3.5 oz cherry tomatoes, halved

→ Staples & Liquids

09 - 2 tbsp olive oil
10 - 2/3 cup chicken stock
11 - 1 tbsp tomato paste

→ Spices & Seasonings

12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp ground black pepper
15 - Salt, to taste
16 - Fresh parsley, chopped, for garnish

# Step-by-Step Directions:

01 - Heat olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Add the chorizo and cook for 2–3 minutes until it releases its oil and begins to crisp. Remove and set aside.
02 - Add chicken pieces to the pan. Brown on all sides, about 5 minutes. Remove and set aside with the chorizo.
03 - In the same pan, add onion and cook for 3 minutes until softened. Add garlic and cook for 1 more minute.
04 - Stir in red and yellow peppers; cook for another 2 minutes.
05 - Return the chicken and chorizo to the pan. Stir in smoked paprika, oregano, black pepper, and salt.
06 - Add tomato paste, canned tomatoes, cherry tomatoes, and chicken stock. Stir well to combine.
07 - Bring to a simmer, then cover and cook on low heat for 30 minutes, or transfer to a preheated oven at 350°F for 30 minutes. Remove the lid for the last 10 minutes to reduce the sauce slightly, if desired.
08 - Garnish with chopped parsley before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pot so you can actually enjoy your own dinner party
  • The chorizo renders its paprika infused fat into the sauce making it taste like you simmered it all day
  • Leftovers somehow taste even better the next morning straight from the fridge
02 -
  • Chorizo varies wildly in saltiness so taste your sauce before adding any extra salt
  • Pat the chicken really dry before searing or it will steam instead of brown
  • The sauce will seem loose at first but thickens beautifully as it simmers
03 -
  • Use a mandoline to slice the chorizo paper thin for more surface area and crispier bits
  • Let the casserole rest for 10 minutes before serving so the sauce settles

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