Quick Chorizo & Veggie Skillet
A deliciously simple and spicy skillet dish featuring savory chorizo, aromatic garlic, sweet red onion, and vibrant bell peppers, all cooked together in one pan for an easy weeknight meal.
Ingredients
- 1 each chorizo sausage sliced
- 1/2 each red onion thinly sliced
- 3 cloves garlic minced
- 1 each bell pepper any color
- 1 can diced tomatoes undrained (14.5 oz)
- 1/4 tsp smoked paprika
- salt to taste
- black pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
- Slice chorizo sausage into rounds. Heat a large skillet over medium-high heat. Add chorizo (no oil needed, as it will render its own fat) and cook until browned and crisp, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.
- Add the sliced red onion and minced garlic to the skillet. Cook, stirring occasionally, until the onions are softened and translucent, about 3-5 minutes.
- Add sliced bell pepper to the skillet and cook for another 3-4 minutes until slightly tender-crisp.
- Stir in the diced tomatoes (with their liquid) and smoked paprika. Bring to a simmer and cook for 5 minutes, allowing flavors to meld and sauce to thicken slightly.
- Return the cooked chorizo to the skillet. Season with salt and black pepper to taste.
- Garnish with fresh chopped parsley and serve hot.
Notes
Serve with crusty bread, rice, couscous, or a simple green salad. For a milder flavor, use a mild chorizo. Add a splash of white wine or chicken broth with the tomatoes for extra liquid and depth. You can also add other quick-cooking vegetables like zucchini or spinach.