Creamy Chicken & Chorizo

30 mins
Serves 4
tiktok.com

Directions

  1. 1Season both sides of the boneless, skinless chicken thighs with smoked paprika, dried oregano, garlic powder, salt, onion powder, black pepper, and cayenne pepper.
  2. 2Season both sides of the boneless, skinless chicken thighs with smoked paprika, dried oregano, garlic powder, salt, onion powder, black pepper, and cayenne pepper.
  3. 3Season both sides of the boneless, skinless chicken thighs with smoked paprika, dried oregano, garlic powder, salt, onion powder, black pepper, and cayenne pepper.
  4. 4Add olive oil to a large pan over medium-high heat. Once hot, add the seasoned chicken thighs.
  5. 5Add olive oil to a large pan over medium-high heat. Once hot, add the seasoned chicken thighs.
  6. 6Add olive oil to a large pan over medium-high heat. Once hot, add the seasoned chicken thighs.
  7. 7Fry chicken thighs on both sides for 4-5 minutes each until lightly charred on the outside and cooked through the center. Remove and place on a plate.
  8. 8Fry chicken thighs on both sides for 4-5 minutes each until lightly charred on the outside and cooked through the center. Remove and place on a plate.
  9. 9Fry chicken thighs on both sides for 4-5 minutes each until lightly charred on the outside and cooked through the center. Remove and place on a plate.
  10. 10Lower the heat to medium and add the finely diced white onion to the leftover fat in the pan and fry until it begins to soften.
  11. 11Lower the heat to medium and add the finely diced white onion to the leftover fat in the pan and fry until it begins to soften.
  12. 12Lower the heat to medium and add the finely diced white onion to the leftover fat in the pan and fry until it begins to soften.
  13. 13Add the diced Spanish chorizo and fry for 2 minutes.
  14. 14Add the diced Spanish chorizo and fry for 2 minutes.
  15. 15Add the diced Spanish chorizo and fry for 2 minutes.
  16. 16Add the minced garlic and fry for 30 seconds.
  17. 17Add the minced garlic and fry for 30 seconds.
  18. 18Add the minced garlic and fry for 30 seconds.
  19. 19Pour in the dry white wine, raise the heat, and bring to a rapid simmer. Cook for about 2 minutes until it almost completely evaporates.
  20. 20Pour in the dry white wine, raise the heat, and bring to a rapid simmer. Cook for about 2 minutes until it almost completely evaporates.
  21. 21Pour in the dry white wine, raise the heat, and bring to a rapid simmer. Cook for about 2 minutes until it almost completely evaporates.
  22. 22Lower the heat slightly and add the chicken stock, double/heavy cream, and freshly grated Parmesan. Stir well to blend everything.
  23. 23Lower the heat slightly and add the chicken stock, double/heavy cream, and freshly grated Parmesan. Stir well to blend everything.
  24. 24Lower the heat slightly and add the chicken stock, double/heavy cream, and freshly grated Parmesan. Stir well to blend everything.
  25. 25Simmer fairly rapidly for 3-4 minutes until the sauce thickens, stirring frequently.
  26. 26Simmer fairly rapidly for 3-4 minutes until the sauce thickens, stirring frequently.
  27. 27Simmer fairly rapidly for 3-4 minutes until the sauce thickens, stirring frequently.
  28. 28Add the halved baby plum tomatoes, roughly diced fresh basil, and the resting juices from the chicken.
  29. 29Add the halved baby plum tomatoes, roughly diced fresh basil, and the resting juices from the chicken.
  30. 30Add the halved baby plum tomatoes, roughly diced fresh basil, and the resting juices from the chicken.
  31. 31Gently simmer for a couple of minutes until the tomatoes begin to soften.
  32. 32Gently simmer for a couple of minutes until the tomatoes begin to soften.
  33. 33Gently simmer for a couple of minutes until the tomatoes begin to soften.
  34. 34Turn the heat to low, add the cooked chicken thighs back into the pan, and spoon the sauce over them for a minute or so to warm them through.
  35. 35Turn the heat to low, add the cooked chicken thighs back into the pan, and spoon the sauce over them for a minute or so to warm them through.
  36. 36Turn the heat to low, add the cooked chicken thighs back into the pan, and spoon the sauce over them for a minute or so to warm them through.
  37. 37Serve the creamy chicken and chorizo with orzo and rocket.
  38. 38Serve the creamy chicken and chorizo with orzo and rocket.
  39. 39Serve the creamy chicken and chorizo with orzo and rocket.

Ingredients

  • 600 g boneless skinless Chicken Thighs
  • 600 g boneless skinless Chicken Thighs
  • 600 g boneless skinless Chicken Thighs
  • 1.5 tsp Smoked Paprika
  • 1.5 tsp Smoked Paprika
  • 1.5 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 1 tsp Dried Oregano
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.25 tsp Onion Powder
  • 0.25 tsp Onion Powder
  • 0.25 tsp Onion Powder
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.125 tsp Cayenne Pepper
  • 0.125 tsp Cayenne Pepper
  • 0.125 tsp Cayenne Pepper
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 1 small White Onion
  • 1 small White Onion
  • 1 small White Onion
  • 100 g diced Spanish Chorizo
  • 100 g diced Spanish Chorizo
  • 100 g diced Spanish Chorizo
  • 2 cloves of Garlic
  • 2 cloves of Garlic
  • 2 cloves of Garlic
  • 60 ml Dry White Wine
  • 60 ml Dry White Wine
  • 60 ml Dry White Wine
  • 180 ml low-salt Chicken Stock
  • 180 ml low-salt Chicken Stock
  • 180 ml low-salt Chicken Stock
  • 180 ml Double/Heavy Cream
  • 180 ml Double/Heavy Cream
  • 180 ml Double/Heavy Cream
  • 20 g freshly grated Parmesan
  • 20 g freshly grated Parmesan
  • 20 g freshly grated Parmesan
  • 15 g Fresh Basil
  • 15 g Fresh Basil
  • 15 g Fresh Basil
  • 175 g Baby Plum Tomatoes
  • 175 g Baby Plum Tomatoes
  • 175 g Baby Plum Tomatoes
  • 100 g orzo
  • 100 g orzo
  • 100 g orzo
  • drizzle Extra Virgin Olive Oil
  • drizzle Extra Virgin Olive Oil
  • drizzle Extra Virgin Olive Oil
  • squeeze lemon juice
  • squeeze lemon juice
  • squeeze lemon juice
  • rocket
  • rocket
  • rocket

Equipment

large panplatewooden spatulatongs

Tips

  • If chicken starts charring too aggressively, lower the heat slightly.
  • Finely dice onion and garlic, halve tomatoes, and roughly dice basil before starting cooking.
  • Dice chorizo into small cubes for even distribution.
  • Serve with orzo (100g/½ cup dry weight per person) mixed with cooking water, a drizzle of extra virgin olive oil, and a good squeeze of lemon juice. Rice is also a good alternative.