# Creamy Chicken & Chorizo

A delicious one-pan creamy chicken and chorizo dish, perfect for a quick and flavorful dinner.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: Spanish
- Category: Drink
- Language: en

## 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

## Instructions

1. Season both sides of the boneless, skinless chicken thighs with smoked paprika, dried oregano, garlic powder, salt, onion powder, black pepper, and cayenne pepper.
2. Add olive oil to a large pan over medium-high heat. Once hot, add the seasoned chicken thighs.
3. Fry 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.
4. Lower 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.
5. Add the diced Spanish chorizo and fry for 2 minutes.
6. Add the minced garlic and fry for 30 seconds.
7. Pour in the dry white wine, raise the heat, and bring to a rapid simmer. Cook for about 2 minutes until it almost completely evaporates.
8. Lower the heat slightly and add the chicken stock, double/heavy cream, and freshly grated Parmesan. Stir well to blend everything.
9. Simmer fairly rapidly for 3-4 minutes until the sauce thickens, stirring frequently.
10. Add the halved baby plum tomatoes, roughly diced fresh basil, and the resting juices from the chicken.
11. Gently simmer for a couple of minutes until the tomatoes begin to soften.
12. Turn 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.
13. Serve the creamy chicken and chorizo with orzo and rocket.

## Equipment

- large pan
- plate
- wooden spatula
- tongs

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNd7teTvR/
- Recipe page: https://www.cliprecipe.com/recipe/7ae4dfb5-7fe6-4fce-b2cf-f4f83a9eec0e
- Extracted: 2025-10-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt