Chicken and Chorizo
Prep time
Cook time
Total time
The chorizo adds so much flavour to this dish.
Recipe type: Main
Cuisine: Spanish
Serves: 4-6
  • 6 Boneless, skinless chicken thighs
  • 1 medium chorizo sausage, cut into chunks
  • 3 large potatoes, peeled and cut into large chunks
  • 8 baby pickling onions
  • ½ red bell pepper / capsicum - cut into bite-sized pieces
  • ½ green bell pepper / capsicum - cut into bite-sized pieces
  • 1½ cups of button mushrooms roughly chopped
  • ½ can diced tomatoes
  • ½ cup cherry tomatoes
  • 1½ teaspoons dried oregano
  • salt and pepper
  • optional = a few fresh oregano leaves to garnish (I didn't)
  1. In a dry skillet on medium heat, toss in the chorizo and cook until the oil has been released into the pan - stir often, then remove and set aside.
  2. In the pan next go the capsicum and onions and cook on medium for about 5-7 minutes stirring to ensure the mixture doesn't burn.
  3. Remove and set aside with the sausage and add the mushrooms to the pan. Turn up the heat a bit and stir fry the mushrooms until their liquid is released and then remove and set aside.
  4. Salt the chicken thighs.
  5. Pre-heat oven to 180C/350F
  6. Turn up the heat on the skillet to medium-high and add a splash of oil if needed, then brown the chicken on both sides.
  7. In a large casserole dish add the chicken, chorizo, potatoes, peppers/capsicum, onions mushrooms, canned diced tomatoes, cherry tomatoes and oregano. Mix well.
  8. Place in the oven, uncovered for an hour or until the dish is golden brown.
Recipe by Orgasmic Chef at