Chicken with Chorizo and Tomato

Be transported to the shores of Spain with this pan favorite!


  • 30ml oil
  • 225g spicy chorizo, skinned and thinly sliced
  • 2 red onions, peeled and quartered lengthways
  • 8-12 medium to large chicken thighs, trimmed of excess fat
  • 6ml paprika 1 large garlic clove, peeled and finely chopped
  • 5ml dried origanum
  • 250ml dry white wine
  • 250ml chicken stock (use only ½ stock cube)
  • 1can peeled whole tomatoes in juice (I like to use fresh cherry tomatoes)


1 Heat the oil in a large saucepan over medium heat.

2 Fry the chorizo and onions for 7–8 minutes, turning occasionally to soften the onions and release the chorizo oils. Remove with a slotted spoon and set aside, leaving the oil in the pan.

3 Add the chicken to the pan. Sprinkle the paprika, garlic and origanum over, season lightly and turn the heat up a little. Brown the chicken on both sides, about 4 minutes per side.

4 Pour in the wine and scrape gently around the pan to deglaze. Stir in the chorizo, onions, stock and tomatoes, mashing the tomatoes in with a fork. Reduce the heat to low and simmer uncovered for 45 minutes, stirring occasionally.

5 Garnish as desired then serve with baby potatoes or rice and vegetables.



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