Chicken Chorizo Tomato Casserole (Printable)

A hearty, flavor-packed dish combining tender chicken, spicy chorizo, and juicy tomatoes for a comforting meal.

# 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.

# Expert Tips:

01 -
  • The chorizo renders its own spices into everything it touches, so every bite tastes like it has been simmering for hours
  • Its a complete one-pot meal that somehow manages to feel fancy enough for company but casual enough for Tuesday night
02 -
  • Do not rush the initial browning step with the chorizo and chicken because those rendered oils and browned bits are where the deep flavor lives
  • The sauce will continue to thicken as it cools slightly, so do not worry if it looks a bit thin when you first take off the lid
03 -
  • Cut your chicken and chorizo into similar sized pieces so everything cooks evenly and looks beautiful on the plate
  • Use a wooden spoon to scrape up the browned bits from the bottom of the pan when you add the liquid because that is pure flavor

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