Chorizo has a slightly spicy flavor that makes it truly unique—and when paired with tender, juicy chicken, it creates a mouthwatering fusion that’s hard to resist.
I’ve always found this combo to be a perfect match. The taste of chorizo complements the mild flavor of chicken beautifully, making every bite flavorful. That’s why I’ve chosen recipes that not only taste amazing but are also healthy and well-balanced.
These are some of my favorite chicken and chorizo recipes—carefully picked so you can enjoy both flavor and nutrition in one dish.
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Chicken and Chorizo Ragu
Ingredients
Protein:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 5 oz (140g) cured Spanish chorizo, sliced or diced
Vegetables & Aromatics:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika (optional, for extra depth)
Liquids & Sauces:
- 1/2 cup (120ml) dry white wine or chicken broth
- 1 can (14 oz / 400g) chopped tomatoes
- 1/2 cup (120ml) passata (or more crushed tomatoes)
- Salt and black pepper, to taste
- 1/2 teaspoon sugar (optional, to balance acidity)
- Fresh thyme or rosemary sprigs (or 1/2 tsp dried)
- 1 bay leaf
To Serve (Optional):
- Cooked pasta (pappardelle, rigatoni, or tagliatelle work well)
- Fresh parsley or basil, chopped
- Grated Parmesan cheese
Instructions
1. Brown the Chicken and Chorizo
Heat 1 tablespoon of olive oil in a large, heavy-based pan or Dutch oven over medium-high heat.
Add the chicken pieces, season with salt and pepper, and sear until lightly browned (about 4–5 minutes). Remove and set aside.
In the same pan, add the chorizo and cook for 2–3 minutes until it releases its oils and turns slightly crispy. Remove and set aside with the chicken.
2. Sauté the Aromatics
Reduce heat to medium. In the same pan with the chorizo oil, add the onion, carrot, and celery. Cook for 5–7 minutes until softened.
Add the garlic, tomato paste, and smoked paprika (if using), and stir for 1–2 minutes until fragrant and the paste darkens slightly.
3. Deglaze with Wine
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced.
4. Build the Sauce
Return the browned chicken and chorizo to the pan.
Add the chopped tomatoes, passata, thyme, bay leaf, and a pinch of sugar if needed. Stir well to combine.
5. Simmer
Reduce heat to low, cover partially, and let the sauce simmer gently for 30–40 minutes, stirring occasionally. The sauce should thicken and the chicken should be tender and fully cooked through.
6. Adjust and Serve
Discard the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper.
Serve hot over your choice of pasta, creamy polenta, or mashed potatoes, and garnish with fresh herbs and a grating of Parmesan if desired.
Chicken and Chorizo Tacos
Chicken And Chorizo Enchiladas
Ingredients
For the Filling:
- 1 tablespoon olive oil
- ½ pound Mexican chorizo (casing removed)
- 1 pound boneless skinless chicken breasts or thighs, cooked and shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- ¼ cup chicken broth or water (as needed to moisten filling)
For Assembling:
- 8 medium flour or corn tortillas (6–8 inch)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh chopped cilantro (optional, for garnish)
- Sour cream, sliced jalapeños, avocado (optional toppings)
Instructions
1. Cook the Chorizo and Onion
- In a large skillet, heat olive oil over medium heat.
- Add the chorizo and cook for 4–5 minutes, breaking it up with a spoon.
- Add the diced onion and cook for another 3 minutes until soft.
- Stir in garlic, cumin, paprika, and a pinch of salt and pepper.
2. Add the Shredded Chicken
- Add the shredded chicken to the skillet and mix with the chorizo and spices.
- If the mixture seems dry, stir in a little chicken broth to keep it moist.
- Cook for 2–3 more minutes until everything is heated through. Remove from heat.
3. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
4. Assemble the Enchiladas
- Spread a few spoonfuls of enchilada sauce on the bottom of the baking dish.
- Lay out each tortilla and spoon a generous amount of the chicken-chorizo filling in the center.
- Sprinkle a bit of cheese on top of the filling, then roll up the tortilla.
- Place seam-side down in the baking dish. Repeat with remaining tortillas.
5. Top and Bake
- Pour the remaining enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the rest of the cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Chicken and Chorizo Frittata
Ingredients
1 cup cooked chicken, shredded or diced (roast or grilled works well)
3 oz (85g) Spanish chorizo, thinly sliced or diced
1 small onion, finely chopped
1 red bell pepper, diced
1 clove garlic, minced
1 small handful baby spinach (optional)
6 large eggs
1/4 cup whole milk or cream
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional for added depth)
1/2 cup grated cheddar, manchego, or feta (optional but recommended)
1–2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). If your oven has a broiler setting, make sure it’s functioning—you’ll finish the frittata under the broiler for a beautifully golden top. In a medium oven-safe skillet (preferably cast iron), heat 1 tablespoon of olive oil over medium heat.
- Add the chorizo and cook for 2–3 minutes, letting it crisp slightly and release its flavorful oils. Stir in the chopped onion and red bell pepper, and cook for another 4–5 minutes until softened.
- Add the garlic and sauté for 30 seconds, just until fragrant. Add the cooked chicken to the pan and toss to warm through. If using baby spinach, stir it in now and cook until wilted, about 1 minute. Remove the skillet from heat while you prepare the eggs.
- In a mixing bowl, whisk together the eggs, milk or cream, smoked paprika (if using), and a generous pinch of salt and pepper. Stir in half of the grated cheese.
- Return the skillet to low heat and pour the egg mixture evenly over the chicken and vegetables. Tilt the pan slightly to ensure even distribution. Sprinkle the remaining cheese over the top.
- Let the frittata cook gently on the stovetop for about 5–6 minutes until the edges begin to set and pull away from the pan. Then, transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the center is set and no longer jiggly.
- For a golden and slightly crispy top, place it under the broiler for 1–2 minutes—keep an eye on it to prevent burning. Remove from the oven and allow it to rest for 5 minutes before slicing. Serve warm or at room temperature, ideally with a fresh salad or some crusty bread.
Chicken and Chorizo Jambalaya
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 oz Spanish chorizo, sliced or diced (semi-cured or cured type—not Mexican chorizo)
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1½ cups long grain white rice (uncooked, rinsed)
- 1 (14.5 oz) can diced tomatoes
- 3 cups chicken broth (preferably low sodium)
- 1 bay leaf
- Fresh chopped parsley (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned, about 4–5 minutes. Remove and set aside.
- In the same pan, add the chorizo and cook for 2–3 minutes until it releases its oils and becomes lightly crispy.
- Add the onion, green and red bell peppers, and celery to the pan. Sauté for 5–6 minutes, until softened.
- Stir in the garlic, smoked paprika, thyme, oregano, cayenne, and a bit more salt and pepper. Cook for about 30 seconds until fragrant.
- Add the rinsed rice and stir for 1–2 minutes to lightly toast the grains.
- Pour in the diced tomatoes with their juice, chicken broth, and add the bay leaf.
- Return the cooked chicken to the pot and stir everything well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until the rice is tender and most of the liquid is absorbed.
- Stir once or twice during cooking to prevent sticking, but try to keep the lid on as much as possible.
- Remove the bay leaf, fluff the jambalaya with a fork, and let sit covered for 5 minutes before serving.
- Garnish with fresh chopped parsley and serve with lemon wedges if desired.
Chicken and Chorizo Kebabs
Ingredients
– 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
– 7 oz (200g) cured Spanish chorizo, sliced into thick rounds
– 1 red onion, cut into wedges
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and freshly ground black pepper, to taste
– Wooden or metal skewers (if using wooden, soak in water for 30 minutes beforehand)
Instructions
- In a large bowl, whisk together the olive oil, smoked paprika, garlic, lemon juice, salt, and black pepper to make a marinade.
- Add the chicken pieces to the bowl and toss well to coat. Let the chicken marinate for at least 30 minutes, or refrigerate for up to 2 hours for deeper flavor.
- While the chicken is marinating, slice the chorizo and cut the red onion into wedges.
- Preheat a grill or grill pan over medium-high heat.
- Thread the chicken pieces, chorizo slices, and red onion onto skewers, alternating between each for a mix of flavor and texture.
- Lightly oil the grill grates or pan, then grill the kebabs for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred, and the chorizo is sizzling.
- Remove from the grill and let rest for a few minutes before serving.
- Serve warm with a wedge of lemon, a drizzle of yogurt sauce, or a side of flatbread and salad.
Chicken and Chorizo Meatballs
Ingredients
- 1 tablespoon olive oil (for cooking)
- ½ pound ground chicken
- ½ pound Spanish chorizo (semi-cured or cured), casing removed and finely chopped or processed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 cup marinara or tomato sauce (for serving, optional)
- Extra parsley or grated Parmesan for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
- In a large bowl, combine ground chicken, finely chopped chorizo, sautéed onion and garlic, breadcrumbs, egg, Parmesan (if using), parsley, smoked paprika, oregano, salt, and black pepper.
- Mix everything together until well combined, but avoid over-mixing to keep the meatballs tender.
- Shape the mixture into small meatballs, about 1½ inches in diameter, and place them on the prepared baking sheet.
- Bake in the preheated oven for 18–20 minutes, or until golden brown and fully cooked (internal temp should reach 165°F/74°C).
- If serving with marinara or tomato sauce, warm the sauce in a pan and add the cooked meatballs to coat them. Simmer for a few minutes.
- Serve hot, garnished with chopped parsley or extra Parmesan if desired.
- These meatballs pair well with pasta, rice, or crusty bread.
Chicken And Chorizo Paella
Ingredients
– 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
– 5 oz (150g) Spanish chorizo, sliced into thick rounds
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads (optional, but traditional)
– 1 cup (200g) short-grain paella rice
– 2 cups (475ml) chicken stock
– 1/2 cup (125ml) dry white wine (optional)
– Salt and freshly ground black pepper, to taste
– 1/2 cup frozen peas
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
Instructions
- In a large, shallow paella pan or wide skillet, heat the olive oil over medium heat.
- Add the chorizo slices and cook for 3–4 minutes until they begin to release their oils and crisp up. Remove the chorizo from the pan and set it aside.
- In the same pan, add the chicken pieces, season with salt and pepper, and cook for 6–8 minutes, turning occasionally, until browned on all sides but not fully cooked through. Remove the chicken from the pan and set it aside with the chorizo.
- Add the chopped onion and red bell pepper to the pan, cooking for 4–5 minutes until softened. Stir in the minced garlic, smoked paprika, and saffron threads (if using) and cook for 1 more minute.
- Add the rice to the pan, stirring to coat it in the oils and spices. Let it cook for 1–2 minutes, allowing the rice to lightly toast.
- Pour in the white wine (if using), and let it simmer for a minute or two, allowing the alcohol to cook off. Then, add the chicken stock, stirring to combine. Bring to a simmer.
- Return the chicken and chorizo to the pan, arranging them evenly. Let the mixture simmer for 15–20 minutes without stirring, until the rice has absorbed the liquid and is tender. Add the frozen peas during the last 5 minutes of cooking.
- Once the rice is cooked and the liquid has mostly evaporated, remove the pan from the heat. Let the paella rest, covered, for 5–10 minutes.
- Garnish with freshly chopped parsley and serve with lemon wedges on the side. Enjoy!
Chicken And Chorizo Salad
Ingredients
- 1 tablespoon olive oil (for cooking)
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 oz Spanish chorizo, sliced or diced (semi-cured or cured type)
- 1 cup diced pumpkin (peeled)
- 1 cup diced sweet potato (peeled)
- 4 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 avocado, diced
- ¼ cup toasted almonds, roughly chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss diced pumpkin and sweet potato with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly golden. Set aside to cool slightly.
- While the vegetables roast, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken, season with smoked paprika, salt, and black pepper. Cook for 6–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add the diced or sliced chorizo and cook for 2–3 minutes until it releases its oils and becomes slightly crispy. Remove and set aside.
- In a large salad bowl, combine mixed greens, roasted pumpkin and sweet potato, avocado, and toasted almonds.
- Add the cooked chicken and chorizo to the bowl.
- In a small bowl, whisk together 2 tablespoons olive oil, lime juice, vinegar, Dijon mustard (if using), honey (if using), and a pinch of salt and pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Sprinkle chopped fresh cilantro on top and serve immediately.
Chicken And Chorizo Pasta
Ingredients
- 8 oz (225g) pasta (penne, rigatoni, or your choice)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 8 oz Spanish chorizo (semi-cured or cured), sliced or diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 1–2 medium tomatoes, diced)
- ½ teaspoon dried oregano
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper, to taste
- ½ cup chicken broth
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese (plus more for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving ¼ cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Transfer to a plate.
- In the same skillet, add chorizo and cook for 2–3 minutes until slightly crispy and oils are released.
- Add onion and garlic, cooking for 2–3 minutes until softened. Stir in cherry tomatoes and cook another 2 minutes, until they begin to break down.
- Sprinkle in oregano and chili flakes, and stir for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2–3 minutes. Add heavy cream and stir to combine.
- Return cooked chicken to the skillet. Add Parmesan and stir until melted and creamy.
- Toss in the cooked pasta and reserved pasta water if needed to loosen the sauce. Mix until everything is well coated.
- Taste and adjust seasoning with salt and pepper.
- Serve warm, garnished with chopped parsley and extra Parmesan if desired.
Chicken Chorizo and Seafood Paella
Ingredients
– 135g tub chargrilled marinated capsicum, drained (reserve the oil), sliced into thin strips
– 2 tsp extra virgin olive oil
– 2 cured chorizo sausages, sliced diagonally
– 1 brown onion, finely chopped
– 300g chicken thigh fillets, cut into 3cm pieces
– 1 tbsp smoked paprika
– 2 tsp mixed spice (such as cumin, coriander, cinnamon blend)
– 2 tbsp tomato paste
– 2 cups medium-grain white rice
– 3/4 cup dry white wine
– 2 1/2 cups chicken stock (preferably warm)
– 1/2 cup fresh orange juice
– 1 cleaned squid hood, sliced lengthways into strips
– 12 large green prawns, peeled and deveined, tails left intact
– 1/2 cup marinated green olives, split
– Chopped flat-leaf parsley, to serve
– Orange wedges, to serve
Instructions
- Heat 1 tablespoon of the reserved capsicum oil with 2 teaspoons olive oil in a large, deep skillet or paella pan over medium heat.
- Add the chorizo and cook for 2–3 minutes until golden and the oil is richly flavored. Remove with a slotted spoon and set aside.
- In the same pan, sauté the onion for 3–4 minutes until soft. Add the chicken pieces and cook for 5–6 minutes, turning occasionally, until lightly browned.
- Stir in the smoked paprika, mixed spice, and tomato paste. Cook for 1–2 minutes until aromatic and the paste deepens in color.
- Add the rice and toss to coat well in the spice mixture. Pour in the white wine and allow it to simmer and reduce slightly for about 2 minutes.
- Add the chicken stock and orange juice. Stir once to distribute everything evenly, then reduce heat to low and simmer uncovered for 12–15 minutes without stirring.
- Return the chorizo to the pan along with the marinated capsicum strips and olives. Nestle the squid strips and prawns on top of the rice. Continue to cook for another 8–10 minutes or until the seafood is just cooked, the rice is tender, and most of the liquid is absorbed.
- Remove from the heat, cover loosely with foil, and let it rest for 5 minutes to allow the flavors to settle.
- Sprinkle generously with fresh chopped parsley and serve with orange wedges on the side for brightness. Serve warm, directly from the pan.