Skillet Chicken with Chorizo and Peppers

I love one pot meals- and this one is absolutely delicious. I think I was watching some cooking show on the tube and the host was using a variety of peppers and cooked it with some chicken. That is what gave me the idea of cooking up this flavorful dish.

I bought some cheap chicken drumsticks with thighs- I love drumsticks- super flavorful. I had lots of chorizo in the freezer- I took that out and I always have lots of oranges in the fridge. That is all I needed- well, almost. I also bought a variety peppers including a red pepper, a poblano and some cubanelles.

The main flavor in this dish is the chorizo of course but also ancho chili powder- it gives the dish a little kick and a great smoky flavor.

All in all it was a really easy dish to put together.. great for through the week..

• 2 tablespoons extra virgin olive oil
• 4 to 6 full skinless chicken legs (including thighs)
• Salt
• 2 fresh chorizo links, casings off and crumbled
• 1 large yellow onion, sliced
• 3 to 4 garlic, minced
• 1 large red pepper, sliced
• 2 poblano peppers, sliced
• 2 cubanelle peppers, sliced
• 2 to 3 clementines, cut in half, seeds removed
• 2 teaspoons ancho chili powder
• ½ cup chicken broth

Heat a large frying pan with the olive oil. Brown the chicken pieces on a very high heat for about 2 to 3 minutes on each side. Take out and add the chorizo. Saute on medium high heat and brown well, for about 3 to 4 minutes. Take out and keep with chicken. Add the onion, garlic and peppers and sauté on medium heat for 3 to 4 minutes. Squeeze the clementines in the pan and add them to the peppers. Add the broth and bring to a boil. Add the chicken and chorizo back to the pan and bring to a boil. Simmer the dish covered with aluminum foil for 15 minutes or till the chicken is cooked through and the peppers are soft. Take the foil off and check for seasonings. Serve with roasted root vegetables.