calabrian chicken and chorizo

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5 from 1 vote

calabrian chicken and chorizo

Calabrian chicken and chorizo is a one skillet dish that is totally dinner party worthy.

Prep Time10

Cook Time40

Total Time50

Course: Main

Cuisine: Italian

Keyword: calabrian chicken

Servings:

Calories: 451kcal

Author: romain | glebekitchen

Ingredients

6 oz chorizo - diced
8 chicken thighs skin-on, bone in
1/4 cup shallots - finely diced
2 tsp good quality sweet Spanish or Hungarian paprika - not the stuff from the bulk store
2 tsp Calabrian chilies - finely diced
1/2 cup chicken stock
1 roasted red pepper sliced
10-12 cherry tomatoes whole
2 tbsp olive oil
salt to taste

Instructions

Pre-heat your oven to 400F
Heat the olive oil in a skillet large enough to hold all the chicken in a single layer.
Add the chorizo and cook over medium heat, stirring occasionally, until it starts to brown. Remove chorizo and set aside.
Rub the chicken thighs with olive oil and season generously with salt and pepper.
Place the chicken, skin-side down and cook until golden brown. This will take about 6-7 minutes.
Remove the chicken and set aside. Spoon off all but two tablespoons of fat.
Reduce heat to medium low. Add the shallots and cook until translucent, about 2 minutes. Add the Calabrian chilies and paprika and cook, stirring constantly, for about a minute.
Add the chicken stock and stir to combine. Return the chicken to the skillet, skin-side up and place in a 400F oven.
Roast for 15 minutes. Remove from the oven and add the chorizo, peppers and tomatoes. Return to the oven and continue to cook until the chicken reaches an internal temperature of 175F, another 10 minutes or so.
Taste the sauce and adjust for salt. If you seasoned the chicken liberally you may not need to add any more.
Spoon the sauce, chorizo, peppers and tomatoes over the chicken. Serve with nice crusty bread along to let people mop up any extra sauce on their plates. That's a bit more elegant than having them lick their plates. It could happen...

Notes

If you can't get Calabrian chilies (or don't want to bother) use 1/2-1 tsp of crushed red chili flakes. It won't have quite the wow factor but it will still be good.

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