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The Kitchn: Creamy chicken with potato and chorizo is my definition of a perfect meal

Brittany Conerly, The on

I love the classic combination of chorizo and potatoes. But when paired with cream, wine, leeks and chicken — now that’s taking things to a whole new level. Needless to say, this creamy chicken dish is my definition of a perfect meal.

Before you start cooking, I have two tips to keep in mind. I’m calling for Spanish chorizo here because I love the smokiness of pimenton — it pairs wonderfully with the leeks and chicken. Make sure you remove the casing from the chorizo since it is cured. And secondly, when simmering the potatoes, you don’t want to cook them to the point of falling or breaking apart. Instead, they should be fork-tender but hold their shape.

Creamy Chicken with Potatoes, Chorizo, and Leeks

Serves 2

3 ounces cured Spanish chorizo (not fresh Mexican chorizo)

1 medium Yukon Gold potato


1 small yellow onion

1 small leek, white parts only and sliced into half moons

4 cloves garlic

2 boneless, skinless chicken breasts


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