Spanish Chicken and Chorizo

Prep & Cook

60 mins

Serves

Difficulty

Easy

Ingredients

6 Chicken Thighs (bone-in, skin-on)

200g Chorizo (sliced)

1 Large Onion (diced)

1 Red Capsicum (diced)

1 Yellow Capsicum (diced)

4 Cloves Garlic (minced)

1 Can Diced Tomatoes (400g)

1 Cup Chicken Stock

1 Tsp Smoked Paprika

1 Tsp Sweet Paprika

½ Tsp Saffron Threads (optional)

1 Cup Frozen Peas

2 Tbsp Olive Oil

Fresh Parsley (chopped, to garnish)

Salt and Pepper to taste

Crusty Bread or Rice (to serve)

Nutrition per serving

Calories

485

Protein

Fat

Carbs

Sugars

Description

Rich, smoky Spanish-inspired chicken braised with chorizo, capsicums, and tomatoes. Everything cooks together in one pot for maximum flavour and minimal cleanup. For the perfect braise that develops deep flavours, our Blu. Casserole Pot with Lid, designed for slow simmering that makes chicken fall-off-the-bone tender.

TIPS:

Use good quality Spanish chorizo for the best flavour - it adds smokiness to the whole dish. Chicken drumsticks work too.

Method

Heat 1 tablespoon olive oil in your Casserole Pot over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.

Add the sliced chorizo to the same pot (no need to add more oil - the chorizo releases its own). Cook for 2-3 minutes until the chorizo is browned and has released its oils. Remove chorizo and set aside with the chicken.

Add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook for 3-4 minutes until softened. Add the diced capsicums and cook for another 3 minutes.

Add the minced garlic, smoked paprika, and sweet paprika. If using saffron, add it now. Stir for 1 minute until fragrant.

Add the diced tomatoes and chicken stock. Stir well, scraping up any brown bits from the bottom of the pot - that's flavour.

Return the chicken thighs and chorizo to the pot, nestling them into the sauce. Bring to a boil, then reduce heat to low. Cover with the lid and simmer for 30 minutes until the chicken is cooked through and tender.

Remove the lid and stir through the frozen peas. Cook uncovered for 5 minutes to let the sauce thicken slightly and the peas heat through. Remove from heat and garnish with fresh parsley. Serve hot with crusty bread or over rice

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