Capsicum Tomato and Chicken with Chorizo

Introduction

Smoky, aromatic, and bursting with vibrant color, Capsicum Tomato and Chicken with Chorizo brings bold Mediterranean-inspired flavors straight to your table. Tender chicken sears to golden perfection while spicy chorizo releases its rich oils into sweet capsicum and juicy tomatoes. Every bite delivers warmth, depth, and a satisfying contrast of textures. This one-pan wonder feels rustic yet refined, perfect for busy weeknights or relaxed weekend dinners. In this guide, you’ll learn how to build layers of flavor and cook Capsicum Tomato and Chicken with Chorizo flawlessly from start to finish.

Why You’ll Love This Recipe

This dish stands out for its balance of smoky spice, natural sweetness, and hearty protein. The chorizo infuses the entire pan with paprika-rich flavor, while capsicum adds brightness and a gentle crunch. Juicy tomatoes break down into a silky sauce that clings to each piece of chicken.

You’ll love how quickly it comes together. Everything cooks in one skillet, which means less cleanup and more time to enjoy dinner. The textures make it especially satisfying. Crispy-edged chicken contrasts beautifully with tender vegetables and the slightly chewy bite of chorizo.

Capsicum Tomato and Chicken with Chorizo also adapts easily to different meals. Serve it over rice, spoon it onto crusty bread, or pair it with roasted potatoes. It delivers the comfort of a hearty chicken and chorizo skillet while keeping the preparation simple and approachable.

Ingredients

To make Capsicum Tomato and Chicken with Chorizo, gather the following:

1.5 lbs (680 g) boneless skinless chicken thighs, cut into large chunks
7 oz (200 g) Spanish chorizo, sliced into rounds
2 large red capsicums (bell peppers), sliced
1 large yellow capsicum, sliced
1 lb (450 g) ripe tomatoes, chopped (or 1 can 14 oz / 400 g diced tomatoes)
1 medium onion, thinly sliced
3 garlic cloves, minced
2 tbsp olive oil (30 ml)
1 tsp smoked paprika
½ tsp dried oregano
½ tsp sea salt (adjust to taste)
¼ tsp black pepper
¼ cup (60 ml) chicken broth
Fresh parsley, chopped (for garnish)

Use ripe tomatoes for natural sweetness and high-quality chorizo for authentic smoky depth.

Pro Tips

First, sear the chicken properly. Pat it dry before cooking and avoid overcrowding the pan. High heat creates golden edges and locks in moisture. If needed, cook in batches to ensure proper browning.

Second, let the chorizo release its oils. Cook it briefly before adding vegetables. The rendered fat becomes a flavorful base for sautéing capsicum and onion. This step builds depth without extra seasoning.

Third, balance moisture carefully. Fresh tomatoes release juices as they cook. Simmer uncovered if the sauce feels too thin, or add a splash of broth if it reduces too much. You want a thick, spoonable consistency that coats the chicken beautifully.

These small adjustments elevate your Capsicum Tomato and Chicken with Chorizo from good to unforgettable.

Instructions

Step 1: Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add it in a single layer and cook for 4–5 minutes per side until golden brown. Remove and set aside. Don’t cook it fully yet; it will finish later in the sauce.

Step 2: Brown the Chorizo

Add the sliced chorizo to the same pan. Cook for 2–3 minutes until it releases its vibrant red oils and lightly crisps at the edges. Stir gently so it doesn’t burn.

Step 3: Sauté the Vegetables

Add remaining olive oil if needed. Toss in onion and garlic, cooking until fragrant, about 2 minutes. Stir in sliced capsicum and cook for 4–5 minutes until slightly softened but still bright.

Step 4: Build the Sauce

Add chopped tomatoes, smoked paprika, and oregano. Pour in chicken broth. Stir well, scraping up browned bits from the pan. Let the mixture simmer for 5 minutes until it thickens slightly.

Step 5: Finish Cooking

Return the chicken to the skillet. Spoon sauce over each piece. Reduce heat to medium-low and simmer for 8–10 minutes until chicken reaches 165°F (74°C). The sauce should look glossy and rich.

Step 6: Garnish and Serve

Sprinkle fresh parsley over the top. Serve your Capsicum Tomato and Chicken with Chorizo hot and enjoy the bold aroma immediately.

Variations

For a low-carb option, serve this dish over cauliflower rice or zucchini noodles. The rich tomato base pairs beautifully with lighter vegetable sides.

If you enjoy spice, add crushed red pepper flakes or use spicy chorizo. The extra heat transforms this into a fiery chicken and chorizo skillet packed with bold character.

Prefer a heartier version? Stir in cooked white beans or chickpeas during the final simmer. They absorb the smoky tomato flavors and create a more filling meal, similar to a rustic Spanish-style chicken with chorizo stew.

Each variation keeps the spirit of Capsicum Tomato and Chicken with Chorizo while offering something new.

Storage and Serving

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce.

You can also freeze it for up to 2 months. Let it cool completely before freezing. Thaw overnight in the refrigerator for best texture.

Serve this dish with fluffy basmati rice, crusty sourdough bread, or creamy mashed potatoes. It also works beautifully spooned over pasta, similar to a smoky tomato chicken and chorizo pasta. For a lighter touch, pair it with a crisp green salad dressed with lemon vinaigrette.

FAQs

1. Can I use chicken breast instead of thighs?
Yes. Chicken breast works well, but reduce cooking time slightly to prevent dryness.

2. What type of chorizo should I use?
Use cured Spanish chorizo, not raw Mexican chorizo. Spanish chorizo slices easily and adds smoky depth.

3. Can I make this ahead of time?
Absolutely. The flavors deepen overnight, making it even better the next day.

4. Is this dish spicy?
It has mild warmth. Choose spicy chorizo or add chili flakes if you prefer more heat.

5. Can I cook this in the oven?
Yes. After building the sauce, transfer the skillet to a 375°F (190°C) oven and bake for 15–20 minutes until the chicken cooks through.

Conclusion

This Capsicum Tomato and Chicken with Chorizo is comfort food at its finest — rich, smoky, and layered with vibrant Mediterranean flavors. It’s the kind of dish that fills your kitchen with irresistible aroma and turns a simple dinner into something memorable.