Spanish Chicken Chorizo: A Delicious & Easy Recipe

Spanish Chicken Chorizo, a vibrant and flavorful dish, is about to become your new weeknight favorite! Imagine tender chicken simmered in a rich tomato sauce, infused with the smoky paprika and spicy kick of chorizo. The aroma alone is enough to transport you to the sun-drenched streets of Spain.

This hearty stew draws inspiration from traditional Spanish cuisine, where simple, high-quality ingredients are celebrated. Chorizo, a cured pork sausage seasoned with smoked paprika, is a cornerstone of Spanish cooking, adding depth and complexity to countless dishes. While variations exist across different regions of Spain, the core elements of chicken, chorizo, and a flavorful tomato base remain constant.

What makes Spanish Chicken Chorizo so irresistible? It’s the perfect balance of savory, smoky, and slightly spicy flavors. The chicken becomes incredibly tender as it simmers in the sauce, and the chorizo releases its flavorful oils, creating a rich and satisfying broth. Beyond the incredible taste, this dish is also incredibly convenient. It’s a one-pot wonder that’s easy to prepare and perfect for busy weeknights. Plus, it’s even better the next day, as the flavors have had time to meld together. Get ready to experience a taste of Spain with this easy and delicious recipe!

this Recipe

Ingredients:

• Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Chorizo: 6 oz Spanish chorizo, sliced into ¼-inch thick rounds
• Onion: 1 large yellow onion, chopped
• Bell Peppers: 2 bell peppers (1 red, 1 yellow), seeded and chopped
• Garlic: 4 cloves garlic, minced
• Diced Tomatoes: 1 (28 oz) can diced tomatoes, undrained
• Chicken Broth: 1 cup chicken broth
• Dry White Wine: ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• Smoked Paprika: 2 teaspoons smoked paprika
• Dried Oregano: 1 teaspoon dried oregano
• Bay Leaf: 1 bay leaf
• Olive Oil: 2 tablespoons olive oil
• Salt: To taste
• Black Pepper: To taste
• Fresh Parsley: ¼ cup chopped fresh parsley, for garnish
• Cooked Rice or Crusty Bread: For serving (optional)

Preparing the Chicken and Vegetables:

1. First, let’s get our chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely when we sear them. Season the chicken generously with salt and pepper. Don’t be shy – this is your chance to build flavor!
2. Next, prepare your vegetables. Chop the onion into small dice. You want them to cook evenly and almost melt into the sauce. Seed and chop the bell peppers into similar-sized pieces as the onion. Mince the garlic – the smaller the pieces, the more flavor it will release.
3. Slice the Spanish chorizo into ¼-inch thick rounds. The chorizo will release its flavorful oils as it cooks, adding a wonderful depth to the dish.

Searing the Chicken and Chorizo:

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Make sure the pot is large enough to accommodate all the ingredients later.
2. Once the oil is shimmering, add the chicken in a single layer. Don’t overcrowd the pot, or the chicken will steam instead of sear. If necessary, work in batches. Sear the chicken for about 3-4 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this point, just nicely browned. Remove the chicken from the pot and set aside.
3. Add the sliced chorizo to the pot and cook for about 5-7 minutes, stirring occasionally, until it’s browned and has rendered some of its fat. The chorizo will release a beautiful, smoky aroma. Remove the chorizo from the pot and set aside with the chicken. Leave the rendered fat in the pot – this is flavor gold!

Building the Flavor Base:

1. Add the chopped onion and bell peppers to the pot with the chorizo fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. This step is crucial for building a rich flavor base.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the dry white wine and scrape the bottom of the pot to deglaze it, lifting up any browned bits (fond) that have accumulated. These browned bits are packed with flavor! Let the wine simmer for a minute or two, allowing the alcohol to evaporate slightly.

Simmering the Stew:

1. Add the diced tomatoes (with their juice), chicken broth, smoked paprika, dried oregano, and bay leaf to the pot. Stir to combine all the ingredients.
2. Return the seared chicken and chorizo to the pot. Make sure the chicken is mostly submerged in the liquid.
3. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 45 minutes, or up to 1 hour. The longer it simmers, the more the flavors will meld together and the chicken will become incredibly tender. Stir occasionally to prevent sticking.
4. After 45 minutes, check the chicken for doneness. It should be very tender and easily shreddable with a fork. If it’s not quite there yet, continue simmering for another 15-30 minutes.
5. Remove the bay leaf before serving. Taste the stew and adjust the seasoning with salt and pepper as needed. Remember that the chorizo is already quite salty, so you may not need to add much additional salt.

Serving Suggestions:

1. Ladle the Spanish chicken and chorizo stew into bowls.
2. Garnish with freshly chopped parsley for a pop of color and freshness.
3. Serve hot over cooked rice or with crusty bread for soaking up the delicious sauce. A side of roasted vegetables or a simple green salad would also be a great addition.

Tips and Variations:

• Spice it up: For a spicier dish, add a pinch of red pepper flakes or a chopped chili pepper to the pot along with the garlic.
• Add vegetables: Feel free to add other vegetables to the stew, such as potatoes, carrots, or peas. Add them along with the diced tomatoes and chicken broth.
• Use different chorizo: While Spanish chorizo is traditional, you can also use Mexican chorizo for a different flavor profile. Just be aware that Mexican chorizo is often spicier and may require less additional seasoning.
• Slow cooker option: This recipe can also be made in a slow cooker. Sear the chicken and chorizo as directed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Make it ahead: This stew is even better the next day, as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Conclusion:

This Spanish Chicken Chorizo recipe isn’t just another dish; it’s a vibrant culinary journey to the heart of Spain, right in your own kitchen! The smoky chorizo, tender chicken, and the symphony of spices create a flavor profile that’s both comforting and exciting. Trust me, the aroma alone will have your family gathering around the table, eager to dig in. It’s a must-try because it’s surprisingly simple to make, even for novice cooks, and the end result is a restaurant-quality meal that will impress everyone.

But what truly sets this recipe apart is its versatility. While it’s fantastic served as is, over a bed of fluffy rice or creamy mashed potatoes to soak up all that delicious sauce, the possibilities are endless! Consider serving it with crusty bread for dipping, allowing you to savor every last drop of the flavorful broth. For a lighter option, try pairing it with a fresh green salad or a side of roasted vegetables.

Looking for variations? I’ve got you covered! If you’re feeling adventurous, add a pinch of saffron to the broth for an extra layer of complexity and a beautiful golden hue. You could also incorporate other vegetables like bell peppers, peas, or artichoke hearts to customize the dish to your liking. For a spicier kick, add a finely chopped chili pepper or a dash of smoked paprika. And if you’re short on time, feel free to use pre-cooked chorizo to speed up the process.

Another fantastic variation is to transform this into a hearty stew. Simply add more chicken broth and some diced potatoes, carrots, and celery for a complete and satisfying meal, perfect for a chilly evening. You can even use bone-in chicken thighs for a richer flavor, just remember to adjust the cooking time accordingly.

I’m confident that this Spanish Chicken Chorizo will become a staple in your recipe repertoire. It’s a crowd-pleaser that’s perfect for weeknight dinners, special occasions, or even meal prepping for the week ahead. The combination of flavors is simply irresistible, and the ease of preparation makes it a winner in my book.

So, what are you waiting for? Gather your ingredients, put on some Spanish music, and get ready to create a culinary masterpiece! I truly believe you’ll love this recipe as much as I do.

I’m so excited for you to try this! Once you’ve made it, please, please, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you served it with, and most importantly, what you thought of the flavor. Did you add any extra spices? Did you serve it with a particular side dish that you think everyone should know about? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious dish. Don’t be shy – let me know what you think! Happy cooking!