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Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 kg chicken thighs, with skin and bone
  • 3 cloves of garlic, finely chopped
  • 1 medium red onion, finely sliced
  • 1 red pepper, finely sliced
  • 100 kg chorizo sausage, finely diced
  • Several leaves of savoy cabbage, finely sliced
  • 500 ml chicken stock
  • 1 tsp paprika
Chorizo Braised Chicken Chorizo Braised Chicken

Chorizo Braised Chicken

Juicy and sizzling chicken thighs braised with chorizo, garlic and onions, with sweet peppers and savoy cabbage, served with some herby baby potatoes. Yum!


  1. Season the chicken thighs with salt and set aside for 10 mins, while you prepare the vegetables.
  2. In a large frying pan, heat up some oil and place the chicken thighs skin-side down and cook for 5-10 mins. Try not to move the chicken during this time to allow the skin to brown and crisp up. Turn over once the skin is golden and crisp, and cook on the other side for 5-10 mins, before removing until needed later.
  3. In the same pan, sauté the chorizo until they render down and release the red oils, and add in the sliced onions with a sprinkle of salt.
  4. Once the onions are softened, add in the garlic and the peppers, and combine in the pan.
  5. Make a few wells and place the chicken thighs back into the pan, adding in the paprika and also chicken stock. Turn down the heat and simmer for 10-15 mins, until the liquid has reduced and the vegetables are soft and tender.
  6. Cook some potatoes with salt, garlic and herbs if desired to serve with later. Skip if not.
  7. Add the savoy cabbage into the chicken pan. Move the chicken pieces out the way and mix the cabbage with the other vegetables in the pan, and allow the cabbage to soften for a few minutes.
  8. Season to taste, and serve piping hot. The vegetables should have absorbed the sauces nicely and the chicken should be deliciously juicy. Enjoy!
Chorizo Braised Chicken Chorizo Braised Chicken

Chorizo Braised Chicken

Juicy and sizzling chicken thighs braised with chorizo, garlic and onions, with sweet peppers and savoy cabbage, served with some herby baby potatoes. Yum!

favorite
print
like
Prep 15 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 2 kg chicken thighs, with skin and bone
  • 3 cloves of garlic, finely chopped
  • 1 medium red onion, finely sliced
  • 1 red pepper, finely sliced
  • 100 kg chorizo sausage, finely diced
  • Several leaves of savoy cabbage, finely sliced
  • 500 ml chicken stock
  • 1 tsp paprika
  1. Season the chicken thighs with salt and set aside for 10 mins, while you prepare the vegetables.
  2. In a large frying pan, heat up some oil and place the chicken thighs skin-side down and cook for 5-10 mins. Try not to move the chicken during this time to allow the skin to brown and crisp up. Turn over once the skin is golden and crisp, and cook on the other side for 5-10 mins, before removing until needed later.
  3. In the same pan, sauté the chorizo until they render down and release the red oils, and add in the sliced onions with a sprinkle of salt.
  4. Once the onions are softened, add in the garlic and the peppers, and combine in the pan.
  5. Make a few wells and place the chicken thighs back into the pan, adding in the paprika and also chicken stock. Turn down the heat and simmer for 10-15 mins, until the liquid has reduced and the vegetables are soft and tender.
  6. Cook some potatoes with salt, garlic and herbs if desired to serve with later. Skip if not.
  7. Add the savoy cabbage into the chicken pan. Move the chicken pieces out the way and mix the cabbage with the other vegetables in the pan, and allow the cabbage to soften for a few minutes.
  8. Season to taste, and serve piping hot. The vegetables should have absorbed the sauces nicely and the chicken should be deliciously juicy. Enjoy!