One Pot Chicken and Chorizo

One pot meals always sound good, but often involve a lot more kitchen accoutrements than a solitary pot. This one pot meal has a couple of bowls, but it’s all easy prep. Serves 4:

One Pot Chicken and Chorizo

• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 teaspoons kosher salt, divided
• 1/4 teaspoon cayenne pepper, plus more to taste
• 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 1 teaspoon olive oil
• 6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into ¼” thick half-moons
• 1 can chickpeas, rinsed, drained
• 1 teaspoon finely grated orange zest
• 1 small onion, thinly sliced
• 1/2 cup dry red wine
• 1/2 cup chicken broth
• 1/2 teaspoon Sherry vinegar
• 1/3 cup coarsely chopped flat-leaf parsley, plus more for garnish

Mix cumin, paprika, cayenne and 1 1/4 teaspoon salt in a small bowl. Pat chicken dry and rub all over with spice mixture.

Heat oil in a Dutch oven or large wide saucepan (that has a lid) over medium-high heat. Add chorizo and cook, stirring frequently, until crisp, 5–8 minutes.

Meanwhile, mix chickpeas, orange zest, remaining 3/4 teaspoon salt, and a pinch of cayenne in a medium bowl.

Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 tablespoons of fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12–14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.

Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes.

Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining parsley serve and enjoy!

My verdict:

This was really good on a cold night. And for a one pot meal, the cleanup wasn’t too bad. Well, there were actually 2 pots since I made some couscous to go with the chicken and tossed some zucchini in towards the end to cook with the chicken.

I cut the recipe in half for 2 of us and used a cup of chickpeas that I cooked from dry, since I think they have a lot more flavor and the Instant Pot makes them a snap to do.

Next time, I might look for the spicy chorizo or add a little more cayenne for more of a kick. We didn’t have any oranges kicking around, but a couple of clementines worked fine. The Sherry vinegar gives it a nice mellow touch, but if you didn’t have any, some red wine vinegar or even balsamic would be fine.