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One-Pan Paprika Chicken – Spicy Chorizo Crossover

One-Pan Paprika Chicken – Spicy Chorizo Crossover

Serves: 4 Prep: 10 mins Cook: 40 mins Total: 50 mins

A bold one-pan chicken dish taken up a notch with crispy chorizo, smoky paprika, and a spicy, rich sauce. Minimal effort, maximum flavour — perfect for a weeknight meal that tastes like you tried harder than you did.



 

Ingredients

Main Ingredients

  • 6 chicken thighs, boneless and skinless
  • 200g chorizo, sliced
  • 1 tbsp olive oil (optional if the chorizo is very oily)
  • 1 onion, finely sliced
  • 3 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1/2–1 tsp chilli flakes (to taste)
  • 1 tbsp tomato purée
  • 250ml chicken stock
  • 1 red pepper, sliced
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges, to serve (optional)

Optional Extras

  • 100ml double cream (for a creamy finish)
  • 1 tsp red wine vinegar (to sharpen the sauce)
  • 1/2 tsp cayenne pepper (for extra heat)

Instructions

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  1. Step 1

    Cooking Instructions

Render the Chorizo

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  1. Step 2

    Heat a large frying pan over medium heat.

  2. Step 3

    Add the sliced chorizo and cook for 3–4 minutes until it releases its oils and starts to crisp.

  3. Step 4

    Scoop the chorizo out and set aside, leaving the oil in the pan.

Brown the Chicken

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  1. Step 5

    Season the chicken thighs with salt and pepper.

  2. Step 6

    Add to the pan and brown on both sides until golden.

  3. Step 7

    Remove and set aside (it will finish cooking in the sauce).

Build the Base

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  1. Step 8

    Add the onion and red pepper to the pan and cook for 5–6 minutes until softened.

  2. Step 9

    Stir in the garlic and cook for 30 seconds until fragrant.

Spice It Up

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  1. Step 10

    Add smoked paprika, sweet paprika, and chilli flakes.

  2. Step 11

    Stir for 20–30 seconds to wake the spices up (don’t burn them).

  3. Step 12

    Mix in the tomato purée and cook for 1 minute.

Simmer the Sauce

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  1. Step 13

    Pour in the chicken stock and stir well, scraping any tasty bits off the bottom.

  2. Step 14

    Return the chicken and chorizo to the pan and bring to a gentle simmer.

  3. Step 15

    Cook for 18–22 minutes, turning the chicken once, until cooked through and the sauce thickens.

Finish & Serve

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  1. Step 16

    Optional: Stir in the cream for a richer sauce, or add a splash of red wine vinegar for brightness.

  2. Step 17

    Taste and adjust seasoning and heat.

  3. Step 18

    Sprinkle with parsley and serve with lemon wedges if you fancy.

  4. Step 19

    Serving Suggestions

  5. Step 20

    Serve with rice, buttery mash, crusty bread, or roasted potatoes

  6. Step 21

    Add a green side like sautéed broccoli or a simple salad for balance

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