Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky one-pan chicken with peppers — Spain.
Equipment: Wide pan or casserole
Measures and names
Ingredients
- 8 chicken thighs, bone-in
- 150 g chorizo, sliced
- 2 peppers, sliced
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 x 400g tin chopped tomatoes
- Fresh parsley
Method
- Heat a wide pan and brown the chicken well on both sides (no oil needed to start — the skin renders). Remove.
- Fry the chorizo for 2 minutes, until its red oil releases.
- Add the onion and peppers and cook in the chorizo oil for 5 minutes, then the garlic and smoked paprika for 1 minute.
- Stir in the tomatoes, return the chicken, and simmer partly covered for 30 minutes, until cooked through and rich.
- Taste before seasoning — the chorizo salts the dish. Scatter with parsley and serve with cauliflower rice or a green salad.
Swaps and tips
The chorizo seasons the whole dish, so you need little extra. Serve with cauliflower rice or a green salad.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 13 g | 4 g | 27 g | 458 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
