One Skillet Chorizo Chicken
Thanksgiving, Black Friday and Cyber Monday. What a hectic weekend of traveling, lot’s of eating, mingling and (possibly) gladiatorial combat if you participated in any Black Friday shopping. Ever since I watched the Hunger Games, I always imagine someone announcing, “May the odds be ever in your favor” before the doors are unchained. If you had to fend for the big screen or hit someone over the head with a printer, you probably don’t want to spend too much time in the kitchen. That’s why we are making a Paleo One Skillet Chorizo Chicken.
The One Skillet Chorizo Chicken is a very convenient meal because it can be made in various ways. The protein can be raw chicken, leftovers from the Thanksgiving turkey, or even a rotisserie chicken. I am making it with raw chicken drumsticks, so it took slightly longer but I am a huge fan of using a Costco rotisserie chicken. I’m not going to be too long winded in this post, let’s get cooking!
Paleo One Skillet Chorizo Chicken
- 2 Lbs – Free Range Chicken (Can use rotisserie chicken or leftovers)
- 1 Cup – Spanish Chorizo (Thick Sliced)
- 1 – Large Green Pepper (Sliced)
- 1 – Medium Yellow Onion (Sliced)
- 5 Cloves – Garlic (Minced/Sliced)
- 1 – 15oz Can of Diced Tomatoes in Juice
- 1 Cup – Chicken Bone Broth
- 1 Cup – Cherry Tomatoes (Halved)
- 1/2 Cup – Cilantro (Chopped)
- Kasandrinos Extra Virgin Olive Oil – For Cooking
- 1-2 Tbsp – Otto’s Natural Cassava Flour
- 1 Tsp – Smoked Paprika
- 1 Tsp – Sweet Hungarian Paprika
- 1/2 Tsp – Ground Chipotle Pepper (Optional)
- 1 Tsp – Dried Thyme
- Salt and Pepper – To Taste
So before we start the One Skillet Chorizo Chicken, let’s go over the ingredients. You can really cut it down prep time if you choose to use leftover turkey from Thanksgiving, or a rotisserie chicken from Costco or your favorite grocery store. I am using raw chicken drumsticks, so I will go over my process.
First, find an oven safe skillet such as a cast iron skillet or an enamel braiser. I prefer a 12 inch skillet, so it gives you a little more space to work with without having to over crowd the pan. I start by browning the drumsticks. In a mixing bowl, drizzle a healthy amount of Kasandrinos EVOO over the drumsticks and coat them evenly. Now, mix the drumsticks with your favorite spices (I used salt, pepper, garlic powder, and onion powder) and a tablespoon of Otto’s Cassava Flour. In the skillet, heat 3 tbsp of Kasandrinos EVOO or coconut oil. Wait for it to reach close to smoke point before placing the drumsticks in. Brown the drumsticks and remove it from the skillet, about 4 minutes per side. If you are using rotisserie chicken or leftovers, you can skip this step for this One Skillet Chorizo Chicken.
Preheat your oven to 375°F. In the skillet, slightly brown the Spanish chorizo over medium heat. Spanish hard chorizo is not the same as the soft tube of Mexican chorizo. I get mine from a local grocer near the deli counter. Leave the red oil from the chorizo, it is packed with flavor. Toss in the garlic, onion and green bell pepper until they are all browned. Once browned, add the can of diced tomatoes along with the juice, the cherry tomatoes, smoked paprika, sweet paprika, chipotle pepper and thyme. Bring the mixture to a boil, now add in your protein. If your liquid levels are low, you can pour in the chicken stock until it covers the meat a little less than half way.
Now, you can either cover or uncover the skillet and set the One Skillet Chorizo Chicken in the preheated oven for 30 minutes. I prefer to cover it and after the 30 minutes, uncover and broil the top for 5 minutes or so. If you bake it uncovered, you can probably skip the broil. Top it with chopped cilantro and it is done. There you have it, my Paleo One Skillet Chorizo Chicken. It goes great with jasmine rice, riced cauliflower, sweet potatoes, or even by itself. I hope you enjoyed this recipe, and until next time, eat up my friends!