One-Pot Chicken Thighs With Chorizo and Potatoes

  • Difficulty: Medium
  • 55 minutes
  • 4 servings

This hearty decadent dish combines chicken meat and pork sausage into a warming one-pot delight. Frying the chorizo and the veggies in the drippings from the fried chicken thighs lets you combine the aromas from the two types of meat with the tang of the vegetable mixture. Try this filling food especially in winter.

Ingredients Needed for One-Pot Chicken Thighs With Chorizo and Potatoes

½ cup flour
1 tablespoon paprika
4 chicken thighs
8 ounces of chorizo, thickly sliced
1 onion, quartered
2 small potatoes, quartered
1 medium celery stick, chopped
2 garlic cloves, crushed
2 teaspoons of lemon zest
salt
pepper
2 cups of canned tomatoes
¾ cup chicken stock
3 bay leaves
3 fresh thyme sprigs

How to Cook One-Pot Chicken Thighs With Chorizo and Potatoes

  1. Add the flour and paprika to a bowl and mix them together. Coat the chicken thighs with this mixture.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the coated chicken thighs. Fry them on both sides for 4 – 5 minutes. Remove from heat.
  3. Add the chorizo to the same skillet over medium heat. Fry and stir them in the chicken thigh drippings until they turn dark red, or for up to 6 minutes.
  4. Add the onion, potatoes, and celery. Stir them in. Add the garlic, lemon zest. Season with salt and pepper. Cook and continuously stir for 2 – 3 minutes.
  5. Transfer to a saucepan over low heat. Add the canned tomatoes, chicken stock, and bay leaves. Stir in.
  6. Place the fried chicken thighs on top, add the thyme, cover with the lid, then simmer for 35 minutes.

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