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Magical, manly dish, many thanks to Rachel Ray! This makes great use of the (absurdly expensive) Spanish chorizo, but it was worth it! Our nearby markets had no fresh shiitake mushrooms, so I used 1 1/2 oz. dried shiitake mushrooms (subbing for 1/2 pound fresh). (I boiled the dried shiitake mushrooms 11 minutes and let them cool and drain thoroughly; I would do this as the very first step, even before the potatoes.) It would help me if the "divided" ingredients were split out according to their use; it was a bit much to keep track. What a great dish! Made for Spring 2014 Pick A Chef.

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KateL April 20, 2014

We enjoyed this dish very much -- it was a really nice change of pace for chicken breasts. DH loved the chorizo and mushroom combo and the potatoes as well. I used some mild Spanish paprika which is so much more flavorful than regular paprika. Will definitely make this dish again. Made for PRMR, December, 2012.

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Nancy's Pantry December 28, 2012
Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H