Spanish Chicken and Chorizo

A rich and hearty dish inspired by the bold flavours of Spain, made even better with Re & Sons' premium chorizo.
Tender chicken thighs, smoky chorizo, and vibrant capsicum come together in a fragrant tomato and paprika-infused sauce. Slow-cooked with potatoes and rosemary, this one-pan meal is perfect for a cozy dinner with family or friends. Simple to prepare yet full of depth, it’s a celebration of rustic Mediterranean cooking at its best.

Ingredients

4 chicken thighs, skin on and bone in
1 medium size capsicum, sliced lengthways
1 brown onion, thinly sliced
2 garlic cloves, thinly slices
1 chorizo, sliced into 0.5cm thickness
1 heaped tsp smoked paprika
2-3 large potatoes, sliced into 0.5cm thickness
2-3 fresh rosemary sprigs
250ml chicken stock
400g crushed tomatoes 

Method

Step 1

Preheat your oven to 180C fan-forced.

Heat oil in a low saucepan set to medium. Wash and pat dry your chicken, season the skin with sea salt and then place into the saucepan skin side down. Allow to cook for a few minutes until some of fat renders and the skin crisps and browns, then turn over and cook for another minute more. Remove from the pan and set aside.

Step 2

Add the chorizo, sliced onions, capsicum and garlic to the pan. Cook on medium low for 2-4 minutes until just softened. Add the paprika, stir again, then follow with the crushed tomatoes, stock, sliced potatoes and rosemary. Stir to incorporate, then nestle the chicken thighs into the pan. 

Step 3

Season well, and place into the oven to cook for 45 minutes.