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One-Pan Chicken with Chorizo and Peppers

One-Pan Chicken with Chorizo and Peppers

Prep time: 35 minServes: 4

Pairs with

Chorizo's smokiness and tomato's acidity want a red with fruit and spice — a light to medium-bodied one that doesn't overwhelm the simple goodness.

Ingredients

  • 4 bone-in chicken thighs
  • 150g chorizo, sliced
  • 2 peppers (red, yellow), in wedges
  • 1 red onion, in wedges
  • 400g tinned tomatoes
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • Olive oil
  • Salt, black pepper
  • Fresh parsley
  • Bread for serving

Method

  1. 11. Brown the chicken thighs skin-side down in olive oil for 5 minutes. Remove.
  2. 22. Fry the chorizo 2 minutes until the fat renders. Add peppers and onion, cook 3 minutes.
  3. 33. Stir in garlic and smoked paprika. Pour in the tomatoes.
  4. 44. Nestle the chicken back on top, skin-side up.
  5. 55. Simmer covered for 20 minutes, remove lid for the last 5 minutes.
  6. 66. Scatter parsley and serve straight from the pan with bread.