Spicy Chicken And Chorizo

I can’t recalled when and where I got this recipe,  I recall I used to cook this dish as far back as 1998 – 1999 when I live in France. I like this dish as it is an easy and spicy one pot dish. This is the dish that I used to prepare on those lazy Saturday and Sunday or when I ‘busy’ with my console or online games. I tried replacing chicken breast with chicken thigh, luncheon meat and even just added more Chorizo. This is due to what left in my kitchen and refrigerator, but surprisingly all work well :). There occasions in the past that I run out of chilli paste and replaced with chopped chillies and it also work. However, if you are using different meat, then the cooking might take longer or shorter time.

This is a dish of Chicken and Chorizo in a chile and sauce. It is served with sprinkle of toasted cumin seeds and a dollop of sour cream. Steamed red Camargue rice and crisp green salad are suitable accompaniments.

Ingredients (Serves 4)

  • 1/2 kg Potatoes
  • 4 Plum Tomatoes
  • 250 g Baby Onions
  • 2 Whole Garlic Cloves
  • 4 Chicken Breasts or Chicken Thighs or 2 cans of Luncheon Meat
  • 2 Chorizo Sausages
  • 1 – 2 Tablespoons hot Chile paste or harissa, or chopped Chillies (personally I prefer chopped chillies).
  • Pinch of Chill Powder
  • 3 Tablespoons sherry
  • 1 large orange, grated rind and juice
  • Salt
  • Pepper
  • Toasted Cumin Seeds
  • Sour Cream


  1. Peel the potatoes and cut into chunks, then peel and chop the tomatoes. Heat the oil in a large skillet, add the potatoes and onions and saute for 10 minutes, then add the garlic and cook until golden.
  2. Cut the chicken breasts into 2-inch pieces (if you are using chicken thigh don’t cut into pieces), thickly slice the chorions, then stir into the potatoes and onion mixture. Stir in the tomatoes, chili paste or chopped chillies, sherry, orange rind and juice. Taste and adjust the seasoning, then simmer for 15 minutes, until the chicken is tender.

Cooking Time: 30 minutes.

Footnote Pretty red Camargue rice from France has a nutty taste, but can use basmati instead.

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