Spanish Creamy Paprika-Infused Chicken Thighs with Chorizo | Easy One-Pan Dinner
Tender, golden chicken thighs seasoned with plenty of fresh herbs and Spanish sweet smoked paprika, then gently simmered in a rich creamy sauce, making this one-pot recipe a stand-out favorite during the cooler months!
Equipment
- Large dutch oven or olla de hierra
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Spatula
Ingredients
- 6 Skin-on bone-in chicken thighs boneless or skinless thighs also work great
- 1 link of chorizo sausage around 100g raw or semi-cured
- ½ tsp Garlic Powder
- ¼ tsp White pepper
- Pinch of Dried Oregano organic
- Pinch of Dried Thyme
- 1 tsp Sweet smoked paprika
- Extra Virgin Olive Oil
- A few sprigs of fresh thyme
- 2-3 whole garlic cloves cracked
- 1 cup of double cream heavy cream
- 1 cup of Organic Low Sodium Chicken Broth
- Salt to taste
Instructions
Step 1 - Season the chicken thighs
- Season the chicken thighs with some dried oregano, thyme, sweet paprika, white pepper and a little salt to taste.6 Skin-on bone-in chicken thighs, ½ tsp Garlic Powder, ¼ tsp White pepper, Pinch of Dried Oregano, Pinch of Dried Thyme, 1 tsp Sweet smoked paprika
Step 2 - Flavor oil and cook the chorizo
- Heat a splash of oil in a dutch oven.Extra Virgin Olive Oil
- Add a few whole cracked garlic cloves and a few fresh thyme sprigs and cook for 2-3 minutes or until fragrant.A few sprigs of fresh thyme, 2-3 whole garlic cloves
- Add the sliced chorizo and cook for another 2-3 minutes. The chorizo will release plenty of paprika-infused oil.1 link of chorizo sausage
- Once the oil is golden and reddish in color, remove the chorizo pieces and save for later.
Step 3 - Brown chicken thighs
- Add the chicken thighs to pan and brown on all sides, around 4 minutes per side. The thighs won’t be cooked through, but don’t worry, they will cook thoroughly in the creamy sauce in the next step.
Step 4 - Simmer thighs in creamy sauce
- Reduce heat to a medium simmer.
- Add around 1 cup of water or chicken broth and give the bottom of the pan a scrape with a spatula, this helps release lots of extra flavor.1 cup of Organic Low Sodium Chicken Broth
- Add the cream and the cooked chorizo and stir through.1 cup of double cream
- Cover and simmer on a medium heat for 15 minutes, then remove the lid, stir ingredients, and simmer for another 5 minutes.Salt to taste
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Step 5 - Serve
- Garnish with a few sprigs of fresh thyme.
- Drizzle thighs with creamy sauce once plated
- Serve on a bed or steamed rice or with mashed potatoes and alongside some steamed veg for a balanced meal.