{"id":890,"date":"2024-05-17T18:13:38","date_gmt":"2024-05-17T18:13:38","guid":{"rendered":"http:\/\/dumpshop.me\/?p=890"},"modified":"2024-05-20T09:39:25","modified_gmt":"2024-05-20T09:39:25","slug":"one-pan-creamy-chicken-and-chorizo","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/05\/17\/one-pan-creamy-chicken-and-chorizo\/","title":{"rendered":"One Pan Creamy Chicken and Chorizo"},"content":{"rendered":"
Juicy seasoned chicken thighs in a rich and creamy chorizo sauce!<\/span><\/strong><\/span><\/p>\n If you’ve been around here for a little while, you’ll know chicken and chorizo is one of my all-time favourite combos. Today we’re celebrating it in the form of a one-pan wonder! Follow me…<\/p>\n For this recipe we’ll be using boneless skinless chicken thighs. I love using chicken thighs in this recipe because they add so much flavour to the sauce<\/strong>! They’re fattier than breasts, so when you fry them they leave behind a gorgeous pool of fat (aka flavour). This is perfect to incorporate into a sauce.<\/p>\n The sauce is packed with so much flavour, but we still want the thighs to hold their own<\/strong>. As such, we’ll be giving them a good seasoning on both sides. I like a smoked paprika-based seasoning mix, just to compliment the smokiness of the chorizo.<\/p>\n We’re going to pan-fry the thighs, not only so we can use the excess fat, but also so we can get a light char on the meat<\/strong>. In moderation, char adds some lovely flavour to the meat and really adds to the smokiness of the dish.<\/p>\n Process shots: season thighs (photos 1&2), fry then remove (photos 3&4).<\/em><\/span><\/p>\n To pair with the chicken we’ve got a sauce that’s packed with so much flavour. Here’s what you’ll need:<\/em><\/span><\/p>\n One extra ‘bonus’ ingredient is the resting juices from the chicken. As the thighs sit, a pool will form around them. This is pure flavour, so don’t waste it!<\/p>\n You’ll want to use cured Spanish chorizo. I buy it pre-diced, but you can buy it whole and dice it yourself if needs be.<\/p>\n Process shots: fry onion (photo 1), fry chorizo (photo 2), fry garlic (photo 3), reduce wine then add stock, cream and parmesan (photo 4), stir and simmer then add basil and tomatoes (photo 5), stir and simmer (photo 6).<\/em><\/span><\/p>\n I like using thighs because they’re more fatty and flavoursome than breast, but you could try breast if you’d prefer (I’ve added more on this in the recipe card notes below)<\/em>.<\/p>\n It’s got a kick to it, but nothing overbearing at all. Most of the spice comes from the chorizo, then just a touch from the chicken seasoning.<\/p>\n If you keep simmering and stirring away it’ll definitely thicken. Just make sure you’re using double\/heavy cream and you’ll be fine!<\/p>\n Once the sauce is done, I typically put the thighs back in for a minute or so to warm them through.<\/p>\n Here I’ve served with orzo and some rocket. I just cook the orzo then just mix with a splash of cooking water, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Rice could also work, but check out my Side Dishes<\/a>\u00a0for more inspo. You’re mainly after something to mop up that rich sauce!<\/p>\n Alrighty, let’s tuck into the full recipe for this creamy chicken and chorizo shall we?!<\/strong><\/p>\n<\/p>\n
Chicken Thighs<\/strong><\/span><\/h2>\n
Pan-Fried Chicken Thighs<\/h3>\n
<\/p>\n
Creamy Chorizo Sauce<\/strong><\/span><\/h2>\n
\n
What kind of chorizo should I use?<\/em><\/h3>\n
<\/p>\n
Creamy Chicken and Chorizo FAQ<\/strong><\/span><\/h2>\n
Can I use chicken breast instead of thigh?<\/em><\/h3>\n
Is this recipe spicy?<\/em><\/h3>\n
How do I thicken the sauce?<\/em><\/h3>\n
<\/p>\n
Serving Creamy Chicken Chorizo<\/strong><\/span><\/h2>\n
<\/p>\n
How to make Creamy Chicken Chorizo<\/span> <\/strong>(Full Recipe & Video)<\/h2>\n