Muslos de pollo con chorizo y guisantes

Name: Chicken Thighs with Chorizo and Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-3
Ingredients: 3-4 bone in skin on chicken thighs; 4oz uncured chorizo, cut into small cubes; 1/2 cup panko bread crumbs; 1 cup frozen peas; 2 garlic cloves, minced; 1/2 shallot, minced; 1 tbsp butter; fresh thyme sprigs; 2 tbsp creme fraiche; Juice of 1/2 lemon; 1/4 chicken broth; kosher salt and pepper; TITUM Fusion 9.5” Skillet; Portable Induction Cooktop

Chicken Thighs with Chorizo and Peas

Courtesy of Chef Chad Mantano

Rated 5.0 stars by 1 users

Servings

2-3

Prep Time

10 minutes

Cook Time

25 minutes

This dish is an elevated take on comfort food, bold, vibrant, and effortlessly polished. It’s the kind of recipe that feels exciting to cook, with rich flavors building in layers and a finished result that’s both refined and satisfying.

Every element comes together with intention: crisp, golden texture, a luxurious sauce, and just the right lift of brightness to keep it feeling fresh. It’s weeknight doable, dinner party worthy, and has that restaurant quality energy that makes it feel truly special.

Ingredients

3-4 bone in skin on chicken thighs
4oz uncured chorizo, cut into small cubes
1/2 cup panko bread crumbs
1 cup frozen peas
2 garlic cloves, minced
1/2 shallot, minced
1 tbsp butter
fresh thyme sprigs
2 tbsp creme fraiche
Juice of 1/2 lemon
1/4 chicken broth
kosher salt and pepper

Directions

Pat the chicken thighs dry with a paper towel. Season both sides with salt and set to the side.
Preheat the oven to 400 degrees.
Add a little olive oil to a large skillet over medium heat. Once hot, add the chicken thighs skin down.
Toss in a few sprigs of thyme then place the skillet into the oven for 15-20 minutes.
Add 1 tbsp of butter to a small pan over medium heat. Once hot, add bread crumbs, and a good pinch of salt. Mix well for a few minutes until bread crumbs have browned. Remove from the pan.
Remove the chicken from the oven once it hits 175 degrees internally, give it a flip and cook for 2 more minutes. When finished, place the chicken on a plate to rest.
Using the same large skillet, place it on the stove over medium high heat. Add chorizo, garlic, and shallots. Saute for 2 minutes then add the peas. Cook for 1 more minute then add creme fraiche, chicken broth, and lemon juice. Mix it well and cook for a few more minutes until the liquid has thickened.
Add the chorizo and pea mixture to a plate followed by the chicken and toasted breadcrumbs. Enjoy!