Chicken Cacciatore and Chorizo
Prep time
Cook time
Total time
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.
Recipe type: Main
Cuisine: Italian
Serves: 4 Servings
  • 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
  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.
Recipe by Photos & Food at