Spanish-Style Chicken With a Mushroom-Chorizo Sauce and Butter-H

"This is a great Spanish-style meal, courtesy of Rachael Ray. Make sure you read the directions all the way through before making so you can be cooking while the potatoes are boiling, etc..."
photo by KateL photo by KateL
photo by KateL
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  • Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
  • While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
  • Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
  • To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.

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  1. 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.
  2. 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.


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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