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Chicken Chasseur with Smoked Paprika and Chorizo
60% authentic · Spanish-French Fusion
A creative twist on Chicken Chasseur, incorporating Spanish flavors like smoked paprika and chorizo for a deeper, spicier profile, while maintaining the classic braising technique.
Ingredients
- Chicken pieces (thighs and drumsticks)1.5 kg
- Olive oil2 tbsp
- Chorizo sausage, diced100g
- Onion, chopped1
- Garlic, minced3 cloves
- Mushrooms, sliced200g
- Smoked paprika1 tsp
- Dry red wine (like Rioja)150 ml
- Chicken broth200 ml
- Canned diced tomatoes200g
- Fresh cilantro, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Season chicken pieces with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add diced chorizo to the skillet and cook until it renders its fat, about 3-4 minutes. Remove chorizo and set aside, leaving the rendered fat in the skillet.
- 3
Add chopped onion to the skillet and cook until softened, about 4-5 minutes. Add minced garlic and sliced mushrooms, cook until mushrooms are browned, about 5-7 minutes.
- 4
Stir in smoked paprika and cook for 30 seconds until fragrant.
- 5
Pour in the red wine and scrape up any browned bits. Let it simmer and reduce by half.
- 6
Stir in the chicken broth and diced tomatoes. Bring to a simmer.
- 7
Return the chicken pieces to the skillet. Add the cooked chorizo back. Cover and simmer gently on the stovetop or bake in a preheated oven at 180°C (350°F) for 35-45 minutes, or until chicken is cooked through.
- 8
Stir in fresh chopped cilantro. Adjust seasoning with salt and pepper.
- 9
Serve hot, spooning the sauce and chorizo over the chicken.
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