Keto Dairy-Free Spanish Chicken and Chorizo Skillet

Ingredients

• about 450 g Chicken thighs
• about 113 g Spanish chorizo (cured)
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Bell peppers (red and yellow)
• 3 cloves Garlic
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Dried oregano
• 1/4 cup Chicken broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g chicken thighs into bite-sized pieces, about 2.54 cm cubes. Slice the about 113 g Spanish chorizo into rounds, about 0.635 cm thick.
2. 2Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat, which is about 190°C.
3. 3Add the cut chicken thighs and sliced chorizo to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and the chorizo is slightly crispy. The chicken should reach an internal temperature of 74°C.
4. 4Add the chopped 1 medium onion and the 2 sliced medium bell peppers (red and yellow) to the skillet. Cook for 5-7 minutes, stirring often, until the vegetables have softened.
5. 5Stir in the minced 3 cloves garlic, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 1 minute more, until fragrant.
6. 6Pour in the 1/4 cup chicken broth and season with the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has slightly reduced and thickened.
7. 7Serve the Keto Dairy-Free Spanish Chicken and Chorizo Skillet immediately.

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