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Chicken and Chorizo with Zucchini

All of the recipes on this post have one tasty thing in common! Homemade Mexican chorizo!
Course Main Course
Cuisine Mexican
Servings 6 Servings



  • 4 roma tomatoes
  • 2 to matillos
  • Olive oil
  • 1 1/2 pounds boneless chicken thighs
  • Salt and pepper
  • 1/2 cup white onion diced
  • 3 cloves garlic minced
  • 1/2 cup red bell pepper diced
  • 2/3 cup uncooked mexican chorizo
  • 1 to 2 chipotles in adobo minced
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 tsp. oregano
  • 1 tsp. marjoram
  • 1 tsp. thyme
  • 1 tsp. cumin
  • 1 1/2 cups zucchini diced



  • In a nonstick skillet at medium heat, roast the tomatoes and tomatillos on the stove top at medium heat until charred on most sides. Transfer to blender and blend until smooth, set aside. For easy clean up, line your pan with a little foil paper.
  • Season the chicken lightly with salt and pepper and set aside. In a large skillet, preheat 3 to 4 tablespoons of olive oil to medium heat. Brown the chicken for 4 minutes per side. Remove from pan onto plate, set aside.
  • In that same pan, add the onions, garlic and red bell pepper. Saute for 5 minutes. Add the chorizo to one side and using a wooden spoon, crumble the chorizo as it cooks for 5 to 6 minutes. Add the sauce from blender, chipotles, tomato sauce and spices listed. Bring to a boil, reduce to a simmer and taste for salt.
  • Add the the chicken back in and push down gently into the sauce. Cover and continue to cook for 25 to 30 minutes. Now at this time, we can pull the chicken out and shred it or you can leave it as is. I shredded the chicken since we would be serving it on tostadas. Add the diced zucchini during the last ten minutes and spread out evenly over the top. Remove from heat and let stand for 10 minutes. Serve over corn tostadas. 


For more homemade chorizo recipes search chorizo casero in the search bar.