Max's awesome creamy chilli chicken dish

    1 hour 5 min

    There's no story behind this dish. I fancied making a chicken dish with chorizo and couldn't find any I liked the sound of so I played around and came up with this. My girlfriend and I both love it and I hope you do too!!!!

    10 people made this

    Serves: 4 

    • 2 red onions, chopped
    • 4 garlic cloves, chopped
    • 200g chorizo, diced
    • 250ml white wine
    • 1 tin chopped tomatoes
    • chilli flakes or chilli powder to taste
    • paprika to taste
    • 3 chicken breast fillets, diced
    • 2 red peppers, chopped
    • 300ml double cream

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Brown the onion and garlic in a deep frying pan or wok on high heat, then add the diced chorizo.
    2. After a minute or so pour in the wine, the tinned tomatoes, the chilli flakes or powder and the paprika. Bring to the boil then lower heat and allow the liquid to reduce down.
    3. The chicken can be done however you like but I like to oven cook the whole breasts in foil (Preheat the oven to 190 C / Gas 5) then dice them. Bake until they are no longer pink at the centre, about 15 minutes. This keeps the chicken really moist for the dish and tastes much better.
    4. Once the liquid has reduced down add the chopped peppers and chicken and after about 5 minutes add the double cream.
    5. Leave on the heat for another 5 minutes to heat the cream.

    Serving suggestion

    Serve with rice or chips. We like 1/2 & 1/2 and you need to have garlic bread. It's great to dip in the sauce!!! Hope you enjoy!!!!!!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Lovely and creamy. I wasn't sure how much paprika or chili flakes to add, so did one teaspoon and just a few flakes. I would probably increase that next time as needed a bit more of a kick. I might also substitute the wine for chicken stock, and slightly less quantities of liquid as a bit runny, despite reducing down. Thanks for this recipe Max, you are awesome!  -  19 Dec 2014