Spanish Style Chicken with a Mushroom Chorizo Sauce and Butter H
Savor the rich, bold flavors of Spain with this Spanish Style Chicken with a Mushroom Chorizo Sauce and Buttered Herb Rice. Juicy, crispy-skinned chicken thighs are perfectly seared and simmered in a smoky, savory sauce infused with the spicy essence of diced Spanish chorizo and earthy button mushrooms. A dash of smoked paprika, creamy tomato paste, and a splash of heavy cream elevate the luscious sauce to the next level. Served atop a fluffy bed of buttery herb rice, scented with fresh parsley and thyme, this dish is a comforting yet sophisticated meal perfect for weeknight dinners or entertaining. Easy to prepare in under an hour, this recipe is a celebration of robust Spanish flavors and hearty, homemade simplicity.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 100 grams Spanish chorizo (diced)
- 200 grams Button mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
- 1 tablespoon Tomato paste
- 250 ml Chicken stock
- 100 ml Heavy cream
- 1 cup Rice
- 2 cups Water
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme (leaves only)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and cook the other side for another 3-4 minutes. Remove and set aside.
In the same skillet, add the diced chorizo and cook for 2-3 minutes until it releases its oils. Add the mushrooms and sauté for another 4-5 minutes until softened.
Stir in minced garlic, smoked paprika, and tomato paste. Cook for 1 minute until fragrant.
Pour in the chicken stock and scrape the bottom of the pan to deglaze. Bring to a simmer and return the chicken thighs to the skillet, skin-side up.
Cover the skillet, reduce heat to low, and cook for 20 minutes, or until the chicken is cooked through.
While the chicken is cooking, prepare the rice. Rinse the rice under cold water until the water runs clear.
In a saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes, or until the water is absorbed.
Once the rice is cooked, fluff it with a fork and stir in butter, chopped parsley, and thyme. Set aside.
After 20 minutes, remove the lid from the skillet and stir the cream into the mushroom-chorizo sauce. Allow the sauce to thicken slightly for 2-3 minutes.
Serve the chicken thighs on a bed of buttered herb rice with generous spoonfuls of mushroom-chorizo sauce on top. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2276 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
