One-Pot Chicken And Chorizo

This one pot chicken and chorizo is a weeknight hero in my kitchen bringing comfort and big flavor with very little effort. Juicy chicken and smoky chorizo roast together for maximum taste and just one pan to clean up. I found this dinner out of necessity on a busy evening and now it is one of our favorites whenever we need something hearty yet easy.

The first time I made this it was on a rainy day and I had very little in the fridge. Now my family looks forward to it as comfort food and I play around with additions like peppers and beans.

Ingredients

• Chicken thighs: Juicy and full of flavor choose fresh pieces with the least visible fat for best results
• Chorizo: Smoky and slightly spicy adds big flavor in small amounts buy a cured and firm chorizo for easy slicing
• Red onion: Sweetens as it roasts and deepens the overall flavor look for a firm onion with shiny skin
• Chicken stock: Brings everything together with a bit of moisture use good quality low sodium
• Asparagus: Adds a bright green freshness at the end look for tightly closed tips
• Fresh rosemary: Finishes the dish with a fragrant earthy note use fresh sprigs if possible
• Coconut oil: Used for greasing and sautéing gives a subtle hint of richness choose organic for clean flavor
• Sea salt and black pepper: Essential for seasoning use freshly cracked pepper and sea salt flakes if you can

Step by Step Instructions

Prepare the Oven and Dish:

Preheat the oven to a hot temperature and grease your baking dish lightly with coconut oil making sure to cover the bottom to prevent sticking

Arrange the Chicken and Onion:

Place the chicken thighs into the dish and tuck the onion wedges underneath pressing them under the meat to help them caramelize as they roast

Season Everything:

Grind plenty of black pepper and sprinkle sea salt generously over each thigh for crisp skin and balanced flavor

Add the Chicken Stock:

Pour the chicken stock around the chicken making sure not to wash off the seasoning this keeps the meat moist and makes a little pan sauce

First Bake:

Place the dish uncovered in the oven and cook until the chicken is almost cooked through be sure to check that the onions are starting to soften

Add the Chorizo:

Scatter the chorizo pieces throughout the dish letting them touch the chicken and onions so their fat melts and flavors everything

Second Bake:

Return to the oven so the chorizo can release its flavor and the chicken gets golden and a bit crisp

Add Rosemary and Stir:

Pull out the pan topp the chicken with fresh rosemary leaves then use a spoon to gently stir the onions and chorizo through the juices

Final Bake:

Reduce the oven temperature slightly and finish baking until everything is glazed and aromatic

Prepare the Asparagus:

While the chicken finishes heat coconut oil in a small pan and fry the asparagus over medium heat with salt and pepper until it is just browned on the outside but tender inside

Serve and Enjoy:

Plate the chicken and spoon over some of the cooking juices layering with onion chorizo and fresh rosemary serve the asparagus alongside for crunch

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I love the way fresh rosemary perfumes the entire kitchen when you pull the hot dish from the oven it always reminds me of lazy Sunday dinners with my sister where we would debate who got the best piece of chicken

Storage Tips

Cool any leftovers quickly and store in an airtight container in the refrigerator this dish keeps well for up to three days and reheats beautifully in the oven or microwave place the asparagus on top so it does not get soggy

Ingredient Substitutions

Swap boneless chicken thighs or even drumsticks if you prefer just be mindful of different cooking times you can also use smoked turkey sausage instead of chorizo for a milder smoky flavor if asparagus is not on hand green beans or broccoli florets are also delicious

Serving Suggestions

Serve over fluffy rice garlic mashed potatoes or simply with warm bread to soak up the juices I sometimes toss in a handful of roasted cherry tomatoes for a touch of sweetness salad with a lemony dressing makes a great side

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Cultural Context

Chicken and chorizo cooked together is a classic flavor combination in Spanish and Portuguese kitchens these one pot meals are beloved for their ease and bold taste each region has its own twist from adding olives to swapping in spicy paprika I fell in love with this style of cooking after tasting it on a trip to Lisbon

Recipe FAQs

→ Can I substitute chicken thighs with chicken breast?

Yes, you can use chicken breast, but watch the cooking time to avoid drying out, as breast cooks faster than thighs.

→ What type of chorizo works best?

Semi-cured Spanish chorizo adds rich flavor and holds its shape during roasting, but any firm variety can work.

→ Is there an alternative to coconut oil?

Olive oil or other mild oils can be used for greasing and frying the asparagus instead of coconut oil.

→ Can I prepare this meal ahead of time?

Yes, you can assemble the ingredients in advance and finish baking just before serving for best results.

→ What sides complement this dish?

Simple salads, steamed rice, or crusty bread pair well, balancing the savory flavors of chicken and chorizo.