One-Pan Spanish Chicken and Chorizo Skillet

Heat olive oil in a large skillet over medium-high heat.

Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Add sliced chorizo to the skillet and cook for 3-4 minutes until crispy and fat is rendered. Remove chorizo and set aside with the chicken.

Add chopped onion and sliced red bell pepper to the skillet. Cook over medium heat for 5-7 minutes until softened.

Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.

Return chicken and chorizo to the skillet. Add diced tomatoes (undrained) and chicken broth. Bring to a simmer.

Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until chicken is cooked through and the sauce has slightly thickened.

Garnish with fresh chopped parsley before serving.