Chorizo and Chicken Tapas
Smoky chorizo and golden chicken in a rich, paprika-spiked tomato and wine sauce — a one-pan tapas dish made for tearing bread through. Big flavour, little effort, and even better the next day.
Why this works
- Rendering the chorizo first releases its smoky, paprika-red oil, which then flavours everything cooked in it.
- Browning the chicken in that oil builds a savoury base before the sauce goes in.
- A splash of sherry or white wine deglazes the pan and lifts the whole dish with a little acidity.
Ingredient notes and swaps
- Cooking chorizo — the raw, ring type rather than cured slices; it releases the best oil.
- Chicken thigh — cut into bite-sized pieces for tapas.
- Smoked paprika (pimentón) — for depth; a pinch of hot pimentón adds warmth.
- Sherry or dry white wine — fino sherry is the authentic choice.
- Good crusty bread — non-negotiable, for mopping the sauce.
Chorizo and Chicken Tapas
FavouriteWe do love small plates of tapas, perfect bite-sized offerings packed full of flavour. Let this Chicken and Chorizo tapas dish bring some sunshine vibes into your home
Ingredients
Method
- Extra Virgin Olive Oil
For the Potato Cakes
- Mix the Potato, Chorizo, Parsley and Lemon gently
- Form into 6 balls
- Dip in Flour, Egg and Breadcrumbs
- Fry at 160c for 3 to 4 minutes
For the Chicken
- Cook the Chorizo in the Oil add the paprika and oregano and fry for 3-4 minutes
- Add the Chicken to the pan and fry for 8 to 10 minutes, turning until cooked through
- Pop contents of the pan into a serving dish
- Sprinkle over Spring Onions, Parsley and the Lemon juice
- Mix the Red Peppers, Extra Virgin Olive Oil and Parsley together pop into a serving dish
- Top with shavings of the Manchego Cheese
- Finally, Spoon the Mayonnaise into the bottom of the dish sit the Potato Cakes on top
Nutrition
Notes
Do ensure your oil isn't too hot, otherwise the potato cakes will brown too quickly on the outside without cooking through properly. A medium heat, allowing them to crisp up golden, is ideal.
It's important not to overcrowd the pan when frying the chicken; this can lower the pan's temperature and cause the chicken to steam rather than fry. Cook in batches if necessary to ensure even browning and a delicious sear.
It's important not to overcrowd the pan when frying the chicken; this can lower the pan's temperature and cause the chicken to steam rather than fry. Cook in batches if necessary to ensure even browning and a delicious sear.
Tried this recipe?
Let us know how it was!Tips for success
- Let the chorizo render slowly so it gives up its oil without burning.
- Do not stir too often once the chicken is browning — let it colour.
- Reduce the sauce until it clings, so it coats rather than pools.
- A scatter of parsley at the end freshens it up.
Make ahead, storage and reheating
- Make ahead — genuinely better the next day, once the flavours meld.
- Storage — keeps three days in the fridge.
- Freezing — freezes well for up to three months.
What to serve it with
- As part of a tapas spread, with patatas bravas, olives and manchego.
- Or on its own with plenty of bread and a glass of Rioja.
FAQ
Which chorizo should I use? Fresh cooking chorizo — the soft, raw type, not the thin cured slices — for far more flavour.
No sherry — what else? Dry white wine, or a splash of chicken stock with a little vinegar.
Can I make it a full meal? Yes — serve over rice or with roasted potatoes to turn tapas into a main.
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Cook chicken with confidence — heat, searing and resting
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