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Chicken and Chorizo Skillet Meal


Falls Brand Basque Chorizo

Stuffed Bacon Rolls


  • ¼ lb Falls brand Basque Chorizo, sliced ¼ inch thick

  • 2 tablespoons extra-virgin olive oil

  • 6 whole chicken legs, split (3 ½ lbs)

  • Salt and freshly ground pepper

  • 2 medium red bell peppers, cut into ½ inch thick strips

  • 2 medium red onions, thinly sliced

  • 6 large garlic cloves, thinly sliced

  • 2 large thyme sprigs

  • 1 cup cherry tomatoes, halved

  • ¾ cup dry sherry

  • 2 teaspoons sweet paprika

  • ¾ teaspoon crushed red pepper

  • One 9 ounce package frozen artichoke hearts, thawed and pressed dry

  • 2 tablespoons shredded basil

  • Shredded parmesan cheese

  • Crusty French bread


Heat a large skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned. Using a slotted spoon, transfer the chorizo to a large plate. Heat the olive oil in the skillet. Season the chicken with salt and pepper. Cook the chicken over medium high heat, turning once, until well browned. Add the chicken to the chorizo. Add the bell peppers, red onions, garlic and thyme to the skillet and cook over medium heat until barely softened. Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute. Return the chicken and chorizo to the skillet. Cover and simmer over medium low heat, turning occasionally, until the chicken is cooked through. Add the artichokes, tucking them in between the chicken pieces. Increase the heat to medium and cook uncovered until the sauce is slightly thickened. Transfer the chicken to a serving dish and stir the basil into the remaining sauce. Spoon sauce over the chicken. Garnish with parmesan cheese and serve with bread.

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