Chicken with Chorizo

Chicken and Chorizo with Feta

This tender and juicy pan fried chicken recipe is easy to make, and good to eat.

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Of course, you don't have to add the chilli flakes but we're only talking a small pinch here, nothing that's going to blow your head off.

I used a griddle pan to get the grill lines, or you can use any non-stick frying pan. But a good solid heavy pan will last you ages and you'll use it loads.

All that's needed with this is a few very thinly sliced potatoes which you could even fry in the same pan while the chicken is resting.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken with chorizo, chicken with feta, pan fried chicken recipe,

main, dinner, chicken

English

Yield: 2

Author: Jan Bennett

Chicken with Chorizo

All that's needed with this is a few very thinly sliced potatoes perhaps, which you could even fry in the same pan.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• Chorizo ring - as much as you fancy - skin removed, sliced and halved
• 2 skinless chicken fillets
• 1 Knorr chicken stock cube - don't use OXO as it will NOT be the same
• 2 slabs of feta
• a pinch of dried chilli flakes
• a teaspoon or two of olive oil - plus a little more for drizzling
• freshly picked thyme leaves

Instructions

1. Start by frying your sliced chorizo in a really tiny amount of olive oil as once it gets cooking it will produce a lot of oil.
2. Once it's done to your liking - remove it and set it aside. I like Chorizo getting on for crispy, but it's up to you.
3. Clean the pan and make a paste with the Knorr Chicken Stock Cubes and a teaspoon or two of olive oil.
4. Pick and chop some thyme leaves and add to the paste giving it a good stir.
5. Rub half of the paste over the 'nice looking' side of the chicken fillets, so it’s evenly spread.
6. Heat up your pan till it's nice and hot. Pop the chicken into the pan with the paste side down. Turn the heat down to medium.
7. While the chicken is cooking spread the remaining paste over the other side of the chicken.
8. Cook for about 5 minutes and then turn over. Cook for another 5 minutes depending on the thickness of your fillets.
9. Check to see if they're cooked through - if not return to the heat (but lower it) then drizzle with a bit of oil and cook for a few minutes more.
10. When you're happy it's nicely cooked through, remove the chicken from the heat and put it onto your plates.
11. Add the chorizo back into the pan to heat through.
12. Put a piece of feta on top of each fillet along with a small pinch of dried chilli flakes.
13. Drizzle the chicken with a little olive oil and add a sprig of thyme if you fancy being fancy, and serve with the chorizo and whatever else you feel like eating.

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