Chicken Cacciatore with Spanish Chorizo

Nelson, being the cook in our household, loves this dish because it’s a quick-‘ish’ one-pot meal. On a busy evening, when you’ve just gotten home from work and have to rush, rush, rush, but you want something homemade, it’s a great choice.

There are plenty of chicken cacciatore recipes out there and this recipe is a combination of several different ones, but Nelson’s twist on this was that he added Spanish chorizo. Spanish chorizo isn’t a typical element in a cacciatore, but it added a nice smokey flavour to the dish. Often this sausage is spicy, but Nelson used a sweet chorizo because he wanted me and our little guy to enjoy the meal too; and spicy wouldn’t have gone over very well. Basically a cacciatore means it’s prepared in a spicy (or not so spicy) tomato sauce with herbs (oh this sauce!), and mushrooms. My little guy and I aren’t fans of mushrooms, but Nelson and our older son love mushrooms, so it was more for them–as they pointed out.

Chicken cacciatore goes well with a salad, pasta, roasted potatoes, or as we had tonight, rice. Add a nice crusty bread to soak up the delicious sauce and…badda bing, badda boom… you’ve got yourself a great Italian meal.

Eat well, my friends!

Chicken Cacciatore and Chorizo

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

This chicken cacciatore and chorizo recipe makes the house smell amazing and tastes even better! Soak up the delicious sauce with crusty bread for a perfect meal.

Author: Nelson Cardoso

Recipe type: Main

Cuisine: Italian

Serves: 4 Servings

Ingredients

• 1 whole chicken cut in quarters
• 8 oz spanish chorizo sliced sliced in ¼ inch wheels
• 1 tsp coarse salt
• 1 tsp freshly ground pepper
• ½ tsp paprika
• ½ tsp thyme
• 1 tablespoon vegetable oil
• 4 cups mushrooms washed and quartered
• 2 tbs butter
• 3 garlic cloves, minced
• 1 can (28 oz) whole peeled tomatoes
• 1 large red bell pepper julienned
• 6 leaves fresh basil chiffonade (shredded very thin)
• ½ teaspoon dried oregano

Instructions

1. Season chicken quarters with salt, pepper, paprika and thyme.
2. Heat oil on medium-high in a large pot.
3. Brown the chicken on both sides.
4. Transfer the chicken to a bowl.
5. Brown chorizo.
6. Transfer to separate bowl.
7. Add chopped mushrooms, garlic and butter to the pot that was used for the chicken and cook until the mushrooms start to soften.
8. Add the tomatoes, red pepper, basil, oregano and stir.
9. Cover and let cook on medium until the tomatoes start to break apart, about 15 minutes.
10. Uncover and add the chicken and chorizo into the pot.
11. Stir the chicken into the sauce, cover and cook for an additional 20 minutes. Chicken is done when it's opaque through-out. Cook longer of required.

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