Description
A vibrant Filipino-Spanish fusion dish featuring tender chicken simmered with chorizo in a rich tomato-based sauce with bell peppers and olives. This hearty one-pot meal delivers bold flavors with minimal effort.
Ingredients
Scale
- 1.5 lbs chicken thighs (bone-in, skin-on)
- 8 oz Spanish chorizo, sliced ½-inch thick
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (14 oz) can diced tomatoes
- ½ cup chicken broth
- ½ cup green olives (stuffed with pimentos)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 bay leaf
- ½ tsp black pepper
- Salt to taste
- 2 tbsp chopped parsley (for garnish)
- Steamed rice (for serving)
Instructions
- Heat oil in large Dutch oven over medium-high. Brown chicken thighs 5-6 mins per side. Remove and set aside.
- In same pot, sauté chorizo 2 mins until oils release. Add onions, garlic, and bell peppers; cook 3 mins until softened.
- Stir in tomatoes, broth, olives, paprika, cumin, bay leaf, and black pepper. Bring to simmer.
- Return chicken to pot, skin-side up. Cover and simmer 25-30 mins until chicken reaches 165°F internally.
- Uncover and simmer 5 more mins to slightly thicken sauce. Discard bay leaf.
- Garnish with parsley and serve over steamed rice.
Notes
- Shortcut: Use boneless chicken thighs (reduce cook time by 5 mins)
- Spice level: Choose mild or hot chorizo to preference
- Traditional touch: Add 1 tsp annatto powder for color
- Make ahead: Flavors deepen when refrigerated overnight
- Substitution: Portuguese linguiça works if chorizo unavailable
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Braising
- Cuisine: Filipino-Spanish Fusion
Nutrition
- Serving Size: 1 thigh + sauce
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg