EASY SPANISH CHICKEN AND CHORIZO

Mediterranean CuisineMains & EntréesHigh Protein
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

15 min 45 min ★★★☆☆ 4

Ingredients

Chicken & Chorizo

•             Chicken thighs, bone‑in, skin‑on — 800 g (4 large thighs)

•             Salt — 7 g

•             Black pepper — 2 g

•             Olive oil — 10 g (only if needed)

•             Cooking chorizo, sliced — 150 g

Vegetables & Base

•             Onion, sliced — 120 g

•             Red pepper, sliced — 120 g

•             Garlic, minced — 8 g

•             Smoked paprika — 3 g

•             Tomato paste — 20 g

•             White wine — 80 g

Sauce & Finish

•             Chopped tomatoes (tinned) — 300 g

•             Chicken stock — 200 g

•             Fresh thyme — 4 g

•             Lemon zest — 1 g

•             Parsley, chopped — 6 g

Optional: a handful of olives or a splash of sherry vinegar.

Cooking instructions

1. Crisp the chicken

  • Pat chicken dry and season with salt and pepper.

  • Place skin‑side down in a cold pan and heat to medium.

  • Render and crisp for 10–12 minutes until golden.

  • Flip for 2 minutes, then remove to a plate.

2. Cook the chorizo and vegetables

  •   Add chorizo to the same pan; cook until it releases its oil.

  • Add onion and red pepper; soften for 5 minutes.

  •   Add garlic, smoked paprika, and tomato paste; cook 1 minute.

3. Build the sauce

  • Deglaze with white wine and reduce by half.

  • Add tomatoes, stock, and thyme.

  • Nestle chicken thighs on top, skin‑side up.

4. Simmer

  • Cook uncovered 25–30 minutes until the sauce thickens and chicken is tender.

  • Finish with lemon zest and parsley.

Chef ’s Notes

This dish works because of layered fat and flavour. Starting the chicken in a cold pan allows the skin to render slowly, giving you a crisp finish without burning. Chorizo provides seasoning, colour, and paprika‑rich oil, so avoid adding too much extra fat early on. Let the vegetables soften fully—they form the backbone of the sauce. Simmering uncovered concentrates the tomatoes and keeps the chicken skin from going soggy. A touch of acidity at the end (lemon zest or a splash of sherry vinegar) brightens the richness and makes the dish taste more Spanish than stew‑like. If you want a slightly smokier profile, add a pinch more smoked paprika, but don’t let it overpower the chorizo.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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