Chicken and Chorizo
Chicken and chorizo is one of those classic Spanish combinations which goes down really well either as simple tapas, a starter or as a main meal. This recipe was conjured up for lunch one day when we had some leftover chicken leg which had been de-boned and prepared for the barbeque. The addition of a little red wine, plenty of garlic and a few peppercorns added some real rustic flavour to this Andalucian dish. Use strong spicy chorizos for an extra kick. Cooked in less than 15 minutes.
You will need
1 Chicken breast or de-boned leg
8 Garlic cloves, skins left on
100ml red wine
- Heat a splash of olive oil in the frying pan.
- Cut the chicken onto bite size pieces, you can also use chicken wings (tips removed) and brown in the frying pan.
- Leaving the skins on, crush each garlic cloves roughly and throw in with the chicken pieces, fry for 5 minutes.
- Meanwhile slice some chorizo Cantimpalo about 1/2cm thick and add to the chicken along with the peppercorns.
- Add the red wine and reduce by half, stir and turn the chicken then cover, turn down the heat and leave to simmer for 10 minutes.
- Once the chicken is done, serve on tapas plates with fresh salad and crusty bread.
We used chorizo “Cantimpalo” for this recipe which is quite sweet, try Orce “fire” chorizo or chorizo picante to spice things up. This recipe can also be cooked in a cazuela over the barbeque.
Serves 3 – 4
For further information on Spanish chorizos including storage as well as more recipe suggestions visit our ‘chorizo hub‘ page where you find all the hints and tips you need surrounding Spain’s most famous cured sausage.