Chicken with Chorizo

Ingredients

• 4 pieces Chicken fillets (boneless, skinless, cut into 2-3 cm cubes)
• 120 g Chorizo (skin removed, cut into small cubes)
• 150 ml Homemade tomato coulis (or jarred tomato sauce)
• 150 ml Dry white wine (for deglazing)
• 1 unit Onion (sliced)
• 3 units Garlic cloves (finely chopped)
• 3 tbsp Olive oil (extra virgin)
• 70 g Pitted olives (green or black)
• 1 tsp Provencal herbs (dried)
• to taste Black pepper (freshly ground)
• to taste Salt (moderate)

Instructions

1. Gather ingredients and equipment

   Check that all utensils are clean and have the ingredients within reach.

   Time: PT2M

2. Cut the chicken

   Cut the chicken fillets into cubes about 2 to 3 cm on each side, ensuring uniform size.

   Time: PT5M

3. Prepare the chorizo

   Remove the chorizo skin with a small knife, then slice into 0.5 cm strips and cut into small cubes.

   Time: PT5M

4. Chop onion and garlic

   Slice the onion and finely chop the three garlic cloves.

   Time: PT3M

5. Sweat the onions

   Heat olive oil in the sauté pan over medium heat, add the onion and let it sweat for 2‑3 minutes until translucent.

   Time: PT3M

   Temperature: feu moyen

6. Sear the chicken

   Add the chicken cubes to the sauté pan and brown for 4‑5 minutes, stirring occasionally until lightly colored.

   Time: PT5M

   Temperature: feu moyen

7. Cook the chorizo

   Stir in the chopped chorizo and cook for 1 minute to release its fat.

   Time: PT1M

   Temperature: feu moyen

8. Add tomato coulis

   Pour the tomato coulis into the sauté pan and stir quickly for about 30 seconds.

   Time: PT1M

   Temperature: feu moyen

9. Deglaze with white wine

   Add the dry white wine, scrape the fond from the pan, and let reduce for 2 minutes until the alcohol evaporates.

   Time: PT2M

   Temperature: feu moyen

10. Season

    Add the Provencal herbs, black pepper, salt (moderately) and the pitted olives, then mix.

    Time: PT1M

11. Simmer

    Reduce heat to low, cover the sauté pan and let simmer for 20 minutes.

    Time: PT20M

    Temperature: feu doux

12. Finish the sauce

    Remove the lid, check the sauce thickness and adjust seasoning if needed.

    Time: PT2M

13. Serve

    Serve the chicken with chorizo hot, accompanied by tagliatelles, rice or a green salad.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken fillets: turkey, boneless chicken thighs
• Instead of Chorizo: smoked sausage, Spanish chorizo
• Instead of Homemade tomato coulis: passata, tomato sauce
• Instead of Dry white wine: chicken broth, non-alcoholic white wine
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder (½ tsp)
• Instead of Olive oil: sunflower oil
• Instead of Pitted olives: capers
• Instead of Provencal herbs: thyme, rosemary

Equipment Needed

• Chef's knife
• Cutting board
• Sauté pan (heavy-bottomed saucepan)
• Wooden spoon
• Reserve bowl
• Measuring cup

Critical Steps — Do Not Skip

• Cut the chicken into uniformly sized cubes
• Remove the chorizo skin before cutting
• Sear the chicken to develop a nice color
• Deglaze and reduce the white wine properly
• Simmer for 20 minutes on low heat with the lid on

Chef Tips from the Video

• Use high-quality chorizo for a more authentic flavor.
• Add a pinch of sweet paprika together with the Provencal herbs to enhance the aroma.
• Serve with a light red wine, such as Beaujolais, to balance the spices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for 1–2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato coulis the day before and keep it refrigerated.
• Pre-cut the chicken and chorizo ahead of time, keep them chilled until cooking.
• Measure the white wine and spices before starting to cook.