Chicken Strips in Creamy Chorizo Sauce is a dish that brings together the rich flavors of chorizo and the tender goodness of chicken. With the creaminess of crème fraîche and the savory notes from the spices, this meal is bound to impress and satisfy!

Why Make This Recipe

This recipe is perfect for those busy weeknights when you want something quick but still full of flavor. The combination of chicken and chorizo creates a delightful harmony of textures and tastes, making it a hit for both kids and adults. Plus, it’s versatile—whether served over rice, pasta, or with potatoes, it’s comfort food at its finest!

How to Make Chicken Strips in Creamy Chorizo Sauce

Ingredients:

500g chicken strips
200g chorizo (mild or spicy, depending on your taste)
1 onion, chopped
2 cloves of garlic, crushed
20cl thick crème fraîche
10cl dry white wine
1 teaspoon sweet paprika
Olive oil
Salt
Pepper

Directions:

Slice the chorizo into rounds. In a pan, heat some olive oil and sauté the chopped onion and crushed garlic until they’re golden and fragrant.
Add the chorizo and sweet paprika, cooking for about 5 minutes to let those flavors mingle beautifully.
Toss in the chicken strips and brown them on all sides until they’re cooked just right.
Deglaze the pan with the dry white wine and allow it to reduce slightly.
Pour in the crème fraîche, season with salt and pepper, and let it simmer on low heat for 10-15 minutes until the chicken is cooked through and the sauce has thickened nicely.
Serve it up with rice, pasta, or potatoes and enjoy every last bite! Bon appétit!

How to Serve Chicken Strips in Creamy Chorizo Sauce

When serving this dish, it’s all about pairing it with the right sides. Some fluffy rice is always a great option to soak up that delicious sauce. Alternatively, pasta or roasted potatoes make for an equally satisfying companion. Don’t forget to garnish with fresh herbs like parsley for an extra pop of color and flavor!

How to Store Chicken Strips in Creamy Chorizo Sauce

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to reheat gently on the stove or in the microwave until warmed through. Avoid freezing the dish, as the cream may separate when thawed.

Tips to Make Chicken Strips in Creamy Chorizo Sauce

For extra flavor, you can marinate the chicken strips in spices for 30 minutes before cooking.
Adjust the spiciness by choosing a milder or spicier chorizo according to your preference.
If you want a lighter version, you can replace the crème fraîche with Greek yogurt or a lighter cream.

Variation

Feel free to add vegetables like bell peppers, spinach, or mushrooms to the dish for added nutrition and flavor. You could also substitute the chicken with shrimp for a seafood twist!

FAQs

1. Can I use a different type of meat?
Yes! You can easily Substitute chicken with pork or shrimp to suit your taste.

2. Is this recipe suitable for meal prep?
Absolutely! It’s a great candidate for meal prep. Just store the leftovers in portioned containers for quick meals during the week.

3. Can I make this dish dairy-free?
Yes, you can replace the crème fraîche with a dairy-free alternative like coconut cream or cashew cream to keep it creamy without the dairy!

Chicken Strips in Creamy Chorizo Sauce

This dish combines the rich flavors of chorizo with tender chicken strips in a creamy sauce, perfect for busy weeknights or special occasions.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

500 g chicken strips
200 g chorizo (mild or spicy, depending on your taste)
1 unit onion, chopped
2 cloves garlic, crushed
20 cl thick crème fraîche
10 cl dry white wine
1 teaspoon sweet paprika
Olive oil For sautéing
Salt To taste
Pepper To taste

Instructions

Cooking Instructions

Slice the chorizo into rounds.
In a pan, heat some olive oil and sauté the chopped onion and crushed garlic until they’re golden and fragrant.
Add the chorizo and sweet paprika, cooking for about 5 minutes to let those flavors mingle beautifully.
Toss in the chicken strips and brown them on all sides until they’re cooked just right.
Deglaze the pan with the dry white wine and allow it to reduce slightly.
Pour in the crème fraîche, season with salt and pepper, and let it simmer on low heat for 10-15 minutes until the chicken is cooked through and the sauce has thickened nicely.
Serve it up with rice, pasta, or potatoes and enjoy every last bite! Bon appétit!

Notes

For extra flavor, you can marinate the chicken strips in spices for 30 minutes before cooking. Adjust the spiciness by choosing a milder or spicier chorizo according to your preference. If you want a lighter version, you can replace the crème fraîche with Greek yogurt or a lighter cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.