Rich, hearty and warming Spanish Chicken and Chorizo – crispy Spanish chorizo, sautéed onions and peppers + juicy chicken thighs braised in red wine on the stove top and then finished off in the oven and sprinkled with thyme | gluten free + dairy free

This Spanish Chicken and Chorizo skillet is perfect for cozy winter, weeknight dinner! Serve it over potatoes, roasted vegetables, or my favourite – a fresh slice of homemade gluten free bread – perfect for dipping into the sauce to soak up all the excess juices!

A few things to keep in mind before you make this Spanish Chicken and Chorizo

Spanish Chorizo vs Mexican Chorizo:

• This recipe uses Spanish Chorizo sausage and not Mexican Chorizo sausage. What’s the difference? Spanish chorizo is seasoned with garlic and pimentón (Spanish smoked paprika) while Mexican chorizo is seasoned with vinegar and chili peppers making it more spicy. Spanish chorizo is also already cured meaning it’s safe to eat without extra cooking while Mexican chorizo most often needs to be cooked like regular sausage first.

What type of red wine to use?

• Rioja is a wine region in Spain where many high quality Spanish wines come from and it makes an excellent wine for this dish. However, feel free to use another type of Spanish red wine or a non Spanish red wine if you prefer – I won’t tell! Just keep in mind that different wines will make for slightly different tasting dishes so make sure to choose a wine you enjoy.

What if I don’t have an oven safe skillet?

• This recipe starts off on the stove top and then finishes in the oven. For minimal clean up I like to use a skillet that’s oven safe, effectively making this a one pot dish. If you don’t have a skillet that suitable to be put in the oven just transfer your chicken, chorizo and veggies to a large casserole dish just before transferring to the oven.

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Recipe

Spanish Chicken and Chorizo

Yield: 4 servings Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

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Rich, hearty and warming Spanish Chicken and Chorizo - crispy Spanish chorizo, sautéed onions and peppers and juicy chicken thighs braised in red wine and then finished off in the oven and sprinkled with thyme | gluten free + dairy free

Ingredients

• 1 tablespoon | 15 ml avocado oil or vegetable oil
• 225 g chorizo, sliced
• 1 large white, yellow or brown onion, diced
• 2 red peppers, deseeded and sliced
• 1 tablespoon tomato paste
• 3 cloves, about 1 tablespoon garlic minced
• 1 teaspoon paprika
• 8 bone-in and skin on chicken thighs
• 1 1/4 cup |300 ml rioja (or another Spanish red wine of your choosing)
• 1 1/4 cup | 300 ml chicken stock
• 1 bay leaf
• thyme sprigs

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat your oven to 400°F/200°C.
2. Add the oil to a large, oven-safe skillet/pan and warm over a medium heat. Add the sliced chorizo and cook 2 minutes, then transfer to another dish using a slotted spoon.
3. Add the onions and red peppers to the skillet/pan and cook for about 8 minutes stirring every so often. Stir in the tomato paste, garlic and paprika to the onion mixture and cook another 2 minutes, then transfer the onion mixture to the dish with the chorizo.
4. Season the chicken pieces with salt and pepper then add the chicken thighs to the skillet/pan, skin side down and cook 7-10 minutes to sear the skin. Once the skin has turned golden brown, flip over and cook another 7 minutes on the other side. Remove the chicken from the skillet/pan and set aside.
5. Pour the oil remaining in the pan out then return it to the heat. Add the red wine, stock and bay leaf. Stir and scrape the bottom of the pan to remove any sticky bits.
6. Add the chorizo and onion mixture back to the pan along with thyme, turn the heat up high and bring the mixture to a light boil then reduce the temperature to maintain a simmer. Let simmer 10 minutes to reduce the liquids.
7. Add the chicken back to the pan, skin-side up. Transfer to the oven and let cook uncovered for 12-15 minutes until the chicken has fully cooked through (internal temperature should be at least 165°F/74°C).
8. Remove from the oven, season with additional salt, pepper and thyme if needed and enjoy.

Notes

• Make sure to look for cured Spanish chorizo and not Mexican sausage chorizo.
• I used a rioja red wine in this dish, but feel free to use another type of red wine if you prefer. Pinot Noir is a great go-to red wine for cooking.
• If you don't have an oven safe skillet, transfer everything to a large casserole dish just before transferring this dish to the oven to finish off.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Spanish

More chorizo recipes to check out:

• Spanish Chickpea Chorizo Stew
• Chorizo & Red Pepper Gnocchi Bake
• Baked Chorizo & Egg Peperonata
• Chorizo & Roasted Veggie Pasta
• Gluten Free Chorizo Sausage Pizza
• Spanish Chorizo And White Bean Soup