Chicken Chorizo Hotpot
Warm up your weeknight dinners with this hearty and flavorful Chicken Chorizo Hotpot, a one-pot wonder brimming with bold Spanish-inspired flavors. Juicy, golden-browned chicken thighs and smoky chorizo sausage form the base of this comforting dish, while sweet bell peppers, cherry tomatoes, and baby potatoes soak up the rich, paprika-spiced chicken stock. With just 15 minutes of prep time, this easy, crowd-pleasing recipe combines tender textures and vibrant seasonings in a fuss-free skillet or casserole dish. Perfect for cozy family meals, this hotpot is finished with a sprinkle of fresh parsley for a pop of color and freshness. Serve it straight from the pot for a satisfying culinary escape!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 150 grams chorizo sausage (sliced)
- 2 tablespoons olive oil
- 1 large onion (sliced)
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (sliced)
- 1 medium yellow bell pepper (sliced)
- 1 teaspoons paprika (smoked or sweet)
- 1 teaspoons ground cumin
- 300 grams cherry tomatoes
- 500 milliliters chicken stock
- 500 grams baby potatoes
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Directions
Step 1
Heat 1 tablespoon of olive oil in a large, deep skillet or casserole dish over medium-high heat.
Step 2
Season the chicken thighs with a pinch of salt and pepper. Place them skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 2-3 minutes. Remove the chicken and set it aside.
Step 3
In the same skillet, add the sliced chorizo sausage and cook for 3-4 minutes until it releases its oils and turns slightly crispy. Remove and set aside.
Step 4
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the sliced onion. Cook for 4-5 minutes, stirring occasionally, until softened.
Step 5
Add the minced garlic, sliced red and yellow bell peppers, smoked paprika, and ground cumin to the skillet. Stir well and cook for 2 minutes until fragrant.
Step 6
Return the chorizo to the skillet, then add the cherry tomatoes and stir. Pour in the chicken stock and bring to a simmer.
Step 7
Nestle the chicken thighs back into the skillet, skin-side up, and scatter the baby potatoes around them.
Step 8
Reduce the heat to low, cover with a lid, and simmer for 35-40 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender.
Step 9
Uncover the skillet and simmer for an additional 5 minutes to allow the sauce to thicken slightly. Check and adjust seasoning with salt and pepper as needed.
Step 10
Garnish with fresh parsley and serve hot, straight from the pot. Enjoy!
Nutrition Facts
| Serving size | (2875.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3462.3 |
| Total Fat 223.2g | 0% |
| Saturated Fat 60.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 866.1mg | 0% |
| Sodium 5222.6mg | 0% |
| Total Carbohydrate 147.7g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 32.7g | |
| Protein 232.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 407.8mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 6164.9mg | 0% |
Source of Calories