Smoked Paprika Chicken and Chorizo Skillet

By Benjamin Moore Eubank

This robust skillet dish features tender chicken thighs and spicy Spanish chorizo cooked with potatoes, bell peppers, and onions. Smoked paprika ties the flavors together for a hearty, savory meal.

Yield: 4 servings · Prep: 20 min · Cook: 35 min · Total: 55 min

Ingredients

• 1 Red bell pepper
• to taste Black pepper
• 1 Yellow onion
• 3/4 cup Chicken broth
• 8 ounces Spanish chorizo
• 1 Yellow bell pepper
• 1 1/2 pounds Baby red potatoes
• 1/4 cup Fresh parsley, chopped
• 3 Garlic cloves
• 1 1/2 pounds Boneless, skinless chicken thighs
• 2 teaspoons Smoked paprika
• to taste Salt
• 2 tablespoons Olive oil

Steps

1. Cut chicken thighs into 1-inch pieces. Slice chorizo into 1/2-inch rounds. Quarter the baby potatoes. Chop the onion and bell peppers into 1-inch pieces. Mince the garlic.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chorizo and cook until browned and crisp, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the skillet.
3. Add the chicken pieces to the skillet and sear until golden brown on all sides, about 6-8 minutes. Remove chicken and set aside with the chorizo.
4. Add the remaining 1 tablespoon of olive oil to the skillet, if needed. Add the potatoes, onion, red pepper, and yellow pepper. Cook, stirring occasionally, until vegetables start to soften and brown, about 10-12 minutes.
5. Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
6. Return the cooked chicken and chorizo to the skillet. Pour in the chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are fork-tender and chicken is cooked through.
7. Remove lid and increase heat to medium-high for 2-3 minutes to reduce any excess liquid, if desired. Season with salt and black pepper to taste.
8. Garnish with fresh chopped parsley before serving.