Creamy Chicken and Chorizo Loaded Potatoes
Savor the ultimate comfort food with these crispy seasoned potatoes, generously loaded with a rich and creamy chicken mixture, and topped off with crunchy chorizo bites for that perfect kick. This dish combines the hearty flavors of tender chicken and zesty chorizo, making each bite a delightful experience. Whip this up for an easy weeknight dinner that’s sure to impress!
Prep
15
min
Cook
40
min
Serves
2
people
Level
intermediate
📝 Ingredients
Shopping List
- a couple of sprigs fresh parsley
- 2 tsp (10 ml) garlic granules
- 1 tsp (5 ml) grated garlic
- 15 g grated parmesan
- 500 g maris piper potatoes
- 1 red onion
- 100 ml reduced fat cream
- 1 tbsp (15 ml) tomato puree
Pantry Items
Amounts also listed in instructions below
- chicken stock cube (to taste)
- 200 g diced chicken breast
- diced chorizo (to taste)
- hot water (to taste)
- oregano (to taste)
- pepper (to taste)
- red pepper (to taste)
- salt (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Dice the potatoes into small cubes and season with garlic granules, smoked paprika, oregano, salt, and pepper. Air fry for 20 minutes at 185 degrees Celsius or bake in the oven for 30-40 minutes.
- 2
Season the chicken with garlic granules, smoked paprika, oregano, salt, and pepper.
- 3
Fry the chorizo and remove from the pan. Add garlic and onion until softened, then add the chicken and cook until almost done. Add the red pepper.
- 4
Stir in the tomato puree, crumbled stock cube, cream, hot water, smoked paprika, and oregano. Return to medium heat until slightly thickened.
- 5
Stir through the grated parmesan and serve the chicken over the potatoes, topped with fresh parsley and crispy chorizo.
💡 Pro Tips
- ✓Cut Maris Piper potatoes to exactly 1.5cm cubes for optimal air frying - this size creates maximum surface area while ensuring the interior cooks through in the 20-minute timeframe at 185°C.technique1.5cm cubes
- ✓Render chorizo fat at medium-low heat for 3-4 minutes until it releases 60-70% of its fat content, creating a flavorful cooking medium for the aromatics that follows.timing3-4 minutes
- ✓Season chicken 15 minutes before cooking to allow salt penetration - this draws out moisture initially, then reabsorbs creating better browning through the Maillard reaction.timing15 minutes
- ✓Add cream when the pan temperature drops to 70-80°C after removing from heat to prevent curdling, as dairy proteins coagulate rapidly above 85°C.technique70-80°C
- ✓Use a 3:1 ratio of hot water to tomato puree when creating the sauce base - this prevents the puree from seizing and ensures smooth incorporation with the cream.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
40
min
Serves
2
people
Level
intermediate
Share this recipe
Creamy Chicken and Chorizo Loaded Potatoes
Savor the ultimate comfort food with these crispy seasoned potatoes, generously loaded with a rich and creamy chicken mixture, and topped off with crunchy chorizo bites for that perfect kick. This dish combines the hearty flavors of tender chicken and zesty chorizo, making each bite a delightful experience. Whip this up for an easy weeknight dinner that’s sure to impress!
📝 Ingredients
Shopping List
- a couple of sprigs fresh parsley
- 2 tsp (10 ml) garlic granules
- 1 tsp (5 ml) grated garlic
- 15 g grated parmesan
- 500 g maris piper potatoes
- 1 red onion
- 100 ml reduced fat cream
- 1 tbsp (15 ml) tomato puree
Pantry Items
Amounts also listed in instructions below
- chicken stock cube (to taste)
- 200 g diced chicken breast
- diced chorizo (to taste)
- hot water (to taste)
- oregano (to taste)
- pepper (to taste)
- red pepper (to taste)
- salt (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Dice the potatoes into small cubes and season with garlic granules, smoked paprika, oregano, salt, and pepper. Air fry for 20 minutes at 185 degrees Celsius or bake in the oven for 30-40 minutes.
- 2
Season the chicken with garlic granules, smoked paprika, oregano, salt, and pepper.
- 3
Fry the chorizo and remove from the pan. Add garlic and onion until softened, then add the chicken and cook until almost done. Add the red pepper.
- 4
Stir in the tomato puree, crumbled stock cube, cream, hot water, smoked paprika, and oregano. Return to medium heat until slightly thickened.
- 5
Stir through the grated parmesan and serve the chicken over the potatoes, topped with fresh parsley and crispy chorizo.
💡 Pro Tips
- ✓Cut Maris Piper potatoes to exactly 1.5cm cubes for optimal air frying - this size creates maximum surface area while ensuring the interior cooks through in the 20-minute timeframe at 185°C.technique1.5cm cubes
- ✓Render chorizo fat at medium-low heat for 3-4 minutes until it releases 60-70% of its fat content, creating a flavorful cooking medium for the aromatics that follows.timing3-4 minutes
- ✓Season chicken 15 minutes before cooking to allow salt penetration - this draws out moisture initially, then reabsorbs creating better browning through the Maillard reaction.timing15 minutes
- ✓Add cream when the pan temperature drops to 70-80°C after removing from heat to prevent curdling, as dairy proteins coagulate rapidly above 85°C.technique70-80°C
- ✓Use a 3:1 ratio of hot water to tomato puree when creating the sauce base - this prevents the puree from seizing and ensures smooth incorporation with the cream.ingredient3:1 ratio