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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in minced garlic, smoked paprika, and tomato paste. Cook for 1 minute until fragrant.

Step 5

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.

Step 6

Cover the skillet, reduce heat to low, and cook for 20 minutes, or until the chicken is cooked through.

Step 7

While the chicken is cooking, prepare the rice. Rinse the rice under cold water until the water runs clear.

Step 8

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.

Step 9

Once the rice is cooked, fluff it with a fork and stir in butter, chopped parsley, and thyme. Set aside.

Step 10

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.

Step 11

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

Serving size	(1971.7g)

Amount per serving	% Daily Value*
Calories	2784.3

Total Fat 217.3g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 726.8mg	0%
Sodium 4944.1mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 4.4g	0%
Total Sugars 5.5g
Protein 145.3g	0%

Vitamin D 24.5IU	0%
Calcium 219.8mg	0%
Iron 13.2mg	0%
Potassium 2276.4mg	0%

*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.

Source of Calories

Fat: 70.5%

Protein: 20.9%

Carbs: 8.6%