Creamy Chorizo Chicken Tenders with Herbed Rice
Warning: high risk of total silence at the table… followed by requests for seconds
Ingredients (Serves 2–3, depending on how hungry you are)
- 14 oz (400 g) chicken tenders
- 1 chorizo sausage (mild or spicy—your call)
- 3/4 cup heavy cream (20 cl)
- 1 cup rice (about 200 g)
- 1 garlic clove, minced
- 1 small onion, finely chopped
- Fresh parsley, chopped
- Olive oil
- Salt & black pepper
Instructions
1. The Rice – the solid base (like your motivation… at the beginning)
Cook the rice in salted boiling water according to package instructions.
Drain, then mix with chopped parsley and a drizzle of olive oil.
Set aside.
Simple? Yes. But without it… things fall apart.
2. The Chorizo – the flavor boss
Slice the chorizo into rounds.
Cook it in a skillet over medium heat without adding oil.
It will release its own flavorful fat… and that’s when you know you’re winning.
3. The Chicken – the star taking a sauce bath
Add the chicken tenders to the skillet with the chorizo.
Cook until golden.
Add the chopped onion and garlic.
If it starts sizzling and smelling amazing… you’re on the right track.
4. The Cream – where things get serious (or dangerous)
Pour in the heavy cream.
Let it simmer for a few minutes until the sauce becomes rich, creamy, and perfectly coating everything.
Not the most reasonable dish… but absolutely worth it.