Creamy Chicken with Corn and Chorizo
Looking for a dish that combines rich, creamy flavors with a spicy kick? Look no further than our Creamy Chicken with Corn and Chorizo. This delightful recipe brings together tender chicken, sweet corn, and spicy chorizo in a creamy sauce that’s sure to become a family favorite. Whether you’re hosting a dinner party or just looking for a new weeknight meal, this dish is both satisfying and impressive.
Instructions
- Prepare the Ingredients: Start by slicing the chorizo and chopping the onion and garlic. Season the chicken breasts with salt and pepper.
- Cook the Chorizo: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo slices and cook until they are browned and crispy. Remove the chorizo from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the chicken breasts. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onions and Garlic: Add the chopped onion and garlic to the skillet. Sauté until they are soft and fragrant, about 3-4 minutes.
- Add Corn and Broth: Add the corn kernels and chicken broth to the skillet. Bring to a simmer and cook for about 5 minutes.
- Make the Sauce: Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer and thicken for about 5 minutes.
- Combine All Ingredients: Return the chicken breasts and chorizo slices to the skillet. Let them simmer in the creamy sauce for an additional 5 minutes, ensuring the chicken is fully coated and heated through.
- Serve: Garnish with fresh cilantro and serve hot.
Tips for Perfecting the Recipe
- Use Fresh Corn: If possible, use fresh corn for the best flavor and texture.
- Adjust Spiciness: If you prefer a milder dish, use less chorizo or choose a milder variety.
- Thicken the Sauce: For a thicker sauce, let it simmer a bit longer or add a cornstarch slurry.
Variations
- Add Vegetables: Incorporate bell peppers, spinach, or zucchini for added nutrition.
- Change the Protein: Try using shrimp or turkey instead of chicken for a different twist.
- Herbs and Spices: Experiment with different herbs and spices like paprika, cumin, or thyme.
Serving Suggestions
- With Rice: Serve over a bed of fluffy white or brown rice.
- With Bread: Pair with crusty bread to soak up the creamy sauce.
- With Salad: A fresh green salad on the side complements the rich flavors.
Storing and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat or in the microwave until warmed through.
Pairing Ideas
- Side Dishes: Roasted vegetables, mashed potatoes, or a simple side salad.
- Beverages: A crisp white wine, light beer, or sparkling water with lemon.
Frequently Asked Questions (FAQs)
- Can I use frozen corn?
- Yes, frozen corn works well if fresh corn is not available.
- How can I make the sauce thicker?
- Let it simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
- Can I use a different type of sausage?
- Absolutely! Andouille or smoked sausage can be great substitutes.
- Is this recipe gluten-free?
- Yes, all the ingredients used are naturally gluten-free.
- Can I make this dish ahead of time?
- Yes, prepare the dish as directed and reheat gently before serving.
Conclusion
Creamy Chicken with Corn and Chorizo is a delightful dish that marries the sweetness of corn with the spicy kick of chorizo, all enveloped in a rich, creamy sauce. It’s perfect for any occasion and sure to impress your family and friends. Give it a try and enjoy a burst of flavors in every bite!
Creamy Chicken with Corn and Chorizo
Looking for a dish that combines rich, creamy flavors with a spicy kick? Look no further than our Creamy Chicken with Corn and Chorizo. This delightful recipe brings together tender chicken, sweet corn, and spicy chorizo in a creamy sauce that's sure to become a family favorite. Whether you're hosting a dinner party or just looking for a new weeknight meal, this dish is both satisfying and impressive.
Ingredients
- 4 chicken fillets
- salt
- black pepper
- smoked paprika
- garlic powder
- 2 tbsp olive oil
- 5.5 ounces spicy Spanish chorizo diced
- 9 ounces canned corn kernels drained
- 2 garlic cloves minced, divided
- dried oregano
- 1 tbsp salted butter
- 1 small onion finely chopped
- ½ cup dry white wine
- ⅔ cup whole milk
- 5.5 ounces cream cheese I used Boursin with shallot & chives
- red pepper flakes for serving
- 2 tbsp chopped chives for serving
Instructions
Season chicken fillets with 1 tsp each: salt, black pepper, smoked paprika and garlic powder. Set aside.
Heat oil in a non-stick frying skillet over medium high heat. Add chorizo, cook for 3 minutes until it starts to get crispy. Stir in corn, cook for 5 minutes or until the corn is golden. Add ½ of the minced garlic, cook for 30 seconds. Stir in 1 tsp oregano, ½ tsp salt and black pepper. Remove from skillet, leaving as much grease as possible in the skillet.
Add butter to the skillet, let it melt. Add chicken and cook, for 5 minutes per side or until fully cooked and browned on both sides. This can vary with the size of your chicken. Remove from skillet and place on a clean plate. Cover with foil.
In the same skillet. Add onion and the remaining garlic, cook over low heat, about 1-2 minutes. Pour in white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes. Add milk and bring to a boil. Stir in cream cheese.
Return the chicken together with the released juices to the skillet. Cook until the chicken is cooked through, about 5 minutes. If needed, add milk to thin out the sauce. Taste, and adjust salt.
Top with crisped corn and chorizo, sprinkle with red pepper flakes and extra black pepper. Enjoy!
Nutrition Information:
Amount Per Serving: Calories: 522