Spicy Chicken Thighs with Chorizo Black Beans
Spicy Chicken Thighs with Chorizo Black Beans is a quick weeknight dinner that’s done in under 30 minutes.
This post may contain affiliate links.
Spicy Chicken Thighs with Chorizo Black Beans. This recipe for Spicy Chicken Thighs is paired with smoky chorizo black beans. This is a hearty meal that will feed a crowd easily. Serve a crisp salad alongside and you’ll have a delicious dinner.
Let me just confess right now, we eat a LOT of chicken thighs at our house. My kids beg for my Honey Glazed Spicy Chicken Thighs on a weekly basis. I don’t always make them that way though, it gets a little boring after a while eating the same thing. Anyway, last night I decided to give them a little twist with Mexican Chorizo and Black Beans.
A side note: Mexican Chorizo is not like a smoked chorizo or Spanish Chorizo. It comes in a plastic casing that is usually stapled on each end. When you remove it, it is wet and rather thick. Once it heats up it will become more fluid and incorporate into whatever you’re using it with, i.e. scrambled eggs (Huevos con Chorizo) or in this case the black beans. It also comes in Pork or Beef.
Ingredients You’ll Need
- Chicken Thighs – for this recipe you can use either bone-in or boneless. I find the bone-in works best though
- Spices – ground cumin, chili powder, and crushed red pepper flakes along with salt & black pepper
- Onion – minced yellow or white onion
- Mexican Chorizo – beef or pork chorizo in a tube
- Black Beans – canned black beans for a quick weeknight dinner
- Diced Tomatoes – fire roasted or plain will work
- Jalapeño – small diced jalapeño adds extra zing and flavor
- Chicken Stock – to make the chorizo black beans even tastier
Find the printable recipe with exact measurements and instructions below.
How to Make This Recipe
- Preheat the broiler. Cover a baking sheet with aluminum foil and spray with cooking spray. Set aside.
- In a medium bowl mix together the salt, cumin, garlic powder, chili powder and pinch of red pepper flakes. Add the chicken thighs and toss to coat well. Place on the prepared baking sheet with the skin side up. Broil for 8 to 10 minutes and then flip and cook for another 8 to 10 minutes, making sure not to burn them.
- In a large skillet or dutch oven, add 2 tablespoons olive oil and warm over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the chorizo and continue to saute until the chorizo has incorporated into the onion. Add the garlic and cook, stirring for 30 seconds. Add the oregano, tomatoes, black beans, red pepper flakes and chicken stock and bring to a boil. Turn the heat down to medium and continue to cook for another 10-15 minutes or until thick and well incorporated. Season with salt and pepper to taste. Top with the broiled chicken thighs and serve with a sprinkling of torn fresh cilantro, a giant salad and some tortilla chips.
I always know it’s a good dinner when the Hubs’ first question is “Are you going to blog this?” That usually means he’s enjoying it so much that he thinks I should share it with the world. So, here I am – sharing with you all. I hope you enjoy this as much as we did last night (and for lunch today – yum). It’s quick and easy and only took about 30 minutes to prepare. That’s a big score for a busy weeknight!
More Recipes We Think You’ll Love
Spicy Chicken Thighs with Chorizo & Black Beans
Ingredients
- 6 chicken thighs, rinsed and patted dry
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder, not garlic salt
- 2 tablespoons chili powder
- pinch crushed red pepper flakes
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 9 oz tube of Mexican Chorizo, pork or beef, removed from casing
- 5 cloves garlic, minced
- 3 tablespoons fresh oregano, chopped
- 1 15 oz can diced tomatoes, including juice
- 3 15 oz cans black beans, drained and rinsed
- ¼ teaspoon crushed red pepper flakes
- 1 small jalapeno, diced (optional – only if you like it hot)
- 1 ½ cups chicken stock
- salt and pepper to taste
- fresh cilantro, torn, for garnish
Instructions
- Preheat the broiler. Cover a baking sheet with aluminum foil and spray with cooking spray. Set aside.
- In a medium bowl mix together the salt, cumin, garlic powder, chili powder and pinch of red pepper flakes. Add the chicken thighs and toss to coat well. Place on the prepared baking sheet with the skin side up. Broil for 8 to 10 minutes and then flip and cook for another 8 to 10 minutes, making sure not to burn them.
- In a large skillet or dutch oven, add 2 tablespoons olive oil and warm over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the chorizo and continue to saute until the chorizo has incorporated into the onion. Add the garlic and cook, stirring for 30 seconds. Add the oregano, tomatoes, black beans, red pepper flakes and chicken stock and bring to a boil. Turn the heat down to medium and continue to cook for another 10-15 minutes or until thick and well incorporated. Season with salt and pepper to taste. Top with the broiled chicken thighs and serve with a sprinkling of torn fresh cilantro, a giant salad and some tortilla chips.
Save this Recipe!
Easily save this recipe to your own recipe collection box. Come back to it anytime you want!
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
this looks fantastic!! I could eat those beans and chorizo on their own any day. We eat a lot of chicken thighs too, I just made them simply glazed with toasted cumin seeds and agave and my family went nuts over them. This looks amazing!
My surfer is going to do flips over this recipe. It has all of the elements and flavors of when he’s traveling through South America on a surf trip 😀
Just had to wipe the drool from my husband’s chin. This looks amazing. Definitely going on the menu one night soon!
Just a little bit of chorizo adds so much flavor! haha, my husband asks me the same thing 🙂 This dish would probably do well in a slow-cooker, too.
Delicious, we love Chicken thighs! My hub could eat them every night I will try this recipe!
Nettie
This looks so delicious! Love the combination of flavors and the black beans, too. We love using chicken thighs here – they’re so much more moist and flavorful than the white meat. Great recipe!
You are cranking out some delicous food! This one is out of the park!
I love anything spicy and this sounds delicious!
Hi Heather, This looks delicious. I could probably sub with smoked spicy turkey sausage instead of chorizo. Love black beans anything and spicy is always in my repertoire so love the flavor profile!!
I love using the Mexican style chorizo – it is incredibly flavorful and I bet it is fabulous with the beans and the chicken! This is a perfect weeknight meal and would make amazing leftovers!!
I’m on a chicken thighs kick…especially since they are now at Costco and boned. I love that. And this! Umm umm good.
Well, that looks like a yummy plate of chorizo laced goodness! I think, for the record, that black beans are the best kind of beans.
This sounds absolutely delicious as I love (soy)rizo and black beans. BTW, soyrizo taste exactly the same (if you go with Melissa’s brand). The only con is it doesn’t oil up like regular chorizo. Could be a plus, too.
Think my family will like this one. Okay…I am hungry now. 😉
This looks amazing, but…I just can’t stand chicken thighs. They are on the same list as okra. Okay, not THAT bad, but not something I ever make. Glad your family loved it!