Creamy Chicken & Chorizo
Directions
- 1Season both sides of the boneless, skinless chicken thighs with smoked paprika, dried oregano, garlic powder, salt, onion powder, black pepper, and cayenne pepper.
- 2Add olive oil to a large pan over medium-high heat. Once hot, add the seasoned chicken thighs.
- 3Fry 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.
- 4Lower 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.
- 5Add the diced Spanish chorizo and fry for 2 minutes.
- 6Add the minced garlic and fry for 30 seconds.
- 7Pour in the dry white wine, raise the heat, and bring to a rapid simmer. Cook for about 2 minutes until it almost completely evaporates.
- 8Lower the heat slightly and add the chicken stock, double/heavy cream, and freshly grated Parmesan. Stir well to blend everything.
- 9Simmer fairly rapidly for 3-4 minutes until the sauce thickens, stirring frequently.
- 10Add the halved baby plum tomatoes, roughly diced fresh basil, and the resting juices from the chicken.
- 11Gently simmer for a couple of minutes until the tomatoes begin to soften.
- 12Turn 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.
- 13Serve the creamy chicken and chorizo with orzo and rocket.
Ingredients
- 600 g boneless skinless Chicken Thighs
- 1.5 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 0.5 tsp Garlic Powder
- 0.5 tsp Salt
- 0.25 tsp Onion Powder
- 0.25 tsp Black Pepper
- 0.125 tsp Cayenne Pepper
- 1 tbsp Olive Oil
- 1 small White Onion
- 100 g diced Spanish Chorizo
- 2 cloves of Garlic
- 60 ml Dry White Wine
- 180 ml low-salt Chicken Stock
- 180 ml Double/Heavy Cream
- 20 g freshly grated Parmesan
- 15 g Fresh Basil
- 175 g Baby Plum Tomatoes
- 100 g orzo
- drizzle Extra Virgin Olive Oil
- squeeze lemon juice
- 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.
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