Chicken strips coated in a luscious creamy chorizo sauce may just become your new favorite weeknight dinner. I stumbled upon this recipe during a busy weekday, and it has since secured a permanent spot on my meal rotation. The combination of tender chicken, spicy chorizo, and rich cream is not only satisfying but also brings a delightful twist to traditional chicken dishes. Whether you’re cooking for family or hosting friends, this dish is sure to impress.
Why you’ll love this dish
The beauty of Chicken Strips in Creamy Chorizo Sauce lies in its simplicity and flavor-packed profile. With a handful of ingredients, you can create a dish that feels gourmet yet is entirely achievable at home. This recipe is perfect for those busy weeknights when you need something ready in no time. It’s also an excellent choice for family dinners, easily customizable for kids and adults alike. If you’re looking for a meal that’s both comforting and unique, this recipe checks all the boxes.
"This dish was a hit at our last family dinner! The creamy sauce blended perfectly with the spices of the chorizo. My kids couldn’t get enough!” – Sarah L.
How the cooking process comes together
Making Chicken Strips in Creamy Chorizo Sauce is a straightforward affair. Start by searing your chicken until it’s golden brown. Then, you’ll sauté onions and garlic to infuse the dish with aromatic flavors. Next comes the chorizo, which adds a delightful punch to the creamy sauce. Finally, this delightful mix simmers together, merging all those fantastic flavors. It’s a seamless process that results in an incredible meal in under 30 minutes.
What you’ll need
To whip up this delicious dish, gather these ingredients:
- 1400 g aiguillettes de poulet (chicken strips)
- 300 g chorizo doux ou fort (mild or hot chorizo)
- 200 ml crème fraîche
- 1 oignon (onion)
- 2 gousses d’ail (garlic)
- 1 cuillère à soupe d’huile d’olive (olive oil)
- Sel et poivre au goût (salt and pepper to taste)
- Persil frais pour garnir (fresh parsley for garnish)
Feel free to use chicken breast or thighs if you can’t find aiguillettes. As for the chorizo, adjust the heat level to your preference!
