Mains, Meat

Chicken With Chorizo & Peppers

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total time: 50 mins
  • Skill Medium
  • Serves 2 people

Chicken With Chorizo & Peppers

Tip: If you prefer chicken breast to legs, then substitute them (skin-on is preferable) and simply adjust cooking times

Any leftover vegetable chorizo sauce would be great with penne pasta and grated Manchego cheese.


Tip: Allergy Advice

This dish contains the following allergens: Sulphites


  • 4 tsp olive oil
  • 75g chorizo sausage, sliced about 7mm thick
  • 2 chicken legs-approx. 550g-650g-cut in two (drumstick and thigh)
  • 1 small onion, chopped into roughly 1 cm dice
  • 2 large Romano peppers-red or red and yellow, sliced into 2cm rounds (alternatively, use well-sized bell peppers)
  • 1 large clove garlic, sliced
  • 1 bay leaf
  • 2 sprigs rosemary
  • ½ tsp smoked paprika-hot or sweet, according to preference
  • 80ml dry white wine
  • ½ a 400g tin cherry tomatoes in juice (or chopped tomatoes in juice)
  • 125ml cold water
  • Salt and pepper, as desired

Cooking mode

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  • Step 1

    Preheat oven to 200°C fan.

  • Step 2

    Begin by seasoning the chicken pieces and laying them flesh side up on a plate. Set aside as you chop the other ingredients as directed.

  • Step 3

    Heat the pan over medium-high heat for a couple of minutes with 2 teaspoons of olive oil.

  • Step 4

    Working quickly, add the chorizo and brown each side. This will only take about 30 seconds. Remove chorizo from the pan and set aside but keep all the fat in the pan.

  • Step 5

    Add the chicken pieces and brown to a golden colour. You don’t want to get too much colour at this point as you will be browning the chicken further in the oven. Remove chicken and set aside.

  • Step 6

    Reduce the heat to low-medium and add the other 2 teaspoons olive oil to the pan. Add the chopped onion and sauté for about 3 minutes.

  • Step 7

    Increase the heat to medium and add the sliced peppers and some salt and pepper and sauté for about 5 minutes until the peppers have softened and coloured a little on the edges. Reduce heat if onions begin to burn.

  • Step 8

    Now add the sliced garlic and herbs and sauté for 1-2 minutes, being careful not to burn the garlic.

  • Step 9

    Reduce heat to low and add the smoked paprika. Keep stirring for about 30 seconds then return the chicken and chorizo back to the pan.

  • Step 10

    Add the white wine. Let it bubble away gently for about 1 minute.

  • Step 11

    Add the tinned tomatoes and increase the heat to bring it up to the boil. Simmer for 2 minutes and then add 125ml water. Let the liquid bubble away rapidly to reduce it by about half. Make sure the skin on the chicken legs is facing up.

  • Step 12

    Place pan in the oven on the middle shelf and bake for about 20 minutes until the chicken is nicely coloured and cooked through. You can take the pan out of the oven after about 10-12 minutes to turn things around so they brown evenly and push any edges of pepper or chorizo that may be burning into the sauce. Careful-the pan handle will be very hot!

  • Step 13

    Serve with crusty bread, rice or potatoes.