Chicken Chorizo and Tomato Casserole (Printable)

Tender chicken and spicy chorizo simmered with juicy tomatoes in this hearty one-pot casserole.

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken thighs cut into chunks
02 - 5 oz cured chorizo sausage sliced

→ Vegetables

03 - 1 large onion finely chopped
04 - 2 garlic cloves minced
05 - 1 red bell pepper chopped
06 - 1 yellow bell pepper chopped
07 - 14 oz canned chopped tomatoes
08 - 3.5 oz cherry tomatoes halved

→ Staples & Liquids

09 - 2 tbsp olive oil
10 - 2/3 cup chicken stock
11 - 1 tbsp tomato paste

→ Spices & Seasonings

12 - 1 tsp smoked paprika
13 - 1/2 tsp dried oregano
14 - 1/2 tsp ground black pepper
15 - Salt to taste
16 - Fresh parsley chopped for garnish

# How To Make It:

01 - Heat olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat.
02 - Add the chorizo and cook for 2–3 minutes until it releases its oil and begins to crisp. Remove and set aside.
03 - Add chicken pieces to the pan. Brown on all sides, about 5 minutes. Remove and set aside with the chorizo.
04 - In the same pan, add onion and cook for 3 minutes until softened. Add garlic and cook for 1 more minute.
05 - Stir in red and yellow peppers; cook for another 2 minutes.
06 - Return the chicken and chorizo to the pan. Stir in smoked paprika, oregano, black pepper, and salt.
07 - Add tomato paste, canned tomatoes, cherry tomatoes, and chicken stock. Stir well to combine.
08 - Bring to a simmer, then cover and cook on low heat for 30 minutes, or transfer to a preheated oven at 350°F for 30 minutes.
09 - Remove the lid for the last 10 minutes to reduce the sauce slightly, if desired.
10 - Garnish with chopped parsley before serving.

# Tips from dashanddishes:

01 -
  • Everything happens in one pot, which means less washing up and more time for bread dipping
  • The chorizo does double duty, seasoning the whole dish while becoming impossibly tender itself
02 -
  • The sauce will look too thin at first but thickens beautifully as it reduces
  • Chorizo varies wildly in saltiness, taste before adding extra salt
03 -
  • Cast iron retains heat perfectly for even cooking
  • Leftovers taste better the next day, if they last that long

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