Print

Papas con Chicken Chorizo: A Hearty and Flavorful Mexican Classic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dig into a hearty Mexican classic with a twist! 🍳🥔 Papas con Chicken Chorizo is the ultimate comfort dish—savory potatoes sautéed with bold, smoky chicken chorizo and spices that wake up your taste buds. 🌶️🍗 Perfect for breakfast, lunch, or dinner, this one-pan wonder is packed with flavor and ready in minutes. It’s rustic, satisfying, and totally crave-worthy. Serve it with warm tortillas or eggs for the full experience! 🇲🇽🔥

Ingredients

Scale

  • 500 grams (about 1 lb) chicken chorizo (ground chicken mixed with traditional Mexican spices like paprika, cumin, garlic, and chili powder)

  • 4 medium potatoes, peeled and diced into small cubes

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil or olive oil

  • 1 medium tomato, finely chopped (optional for added freshness)

  • 1–2 fresh jalapeños or serrano peppers, chopped (optional, adjust for spice level)

  • Salt and pepper to taste

  • Fresh cilantro for garnish (optional)

Preparation Notes:

  • Use chicken chorizo instead of pork chorizo to keep the dish lighter but still flavorful. You can find chicken chorizo at specialty stores or make your own by mixing ground chicken with the spices mentioned above.

  • Choose potatoes that hold their shape well when cooked, like Yukon Gold or red potatoes, to avoid them turning mushy.

  • For a milder dish, remove the seeds from jalapeños or serrano peppers before cooking.

Instructions

  • Prepare the potatoes:
    Rinse and peel the potatoes, then dice them into small, uniform cubes about 1/2 inch in size. This size ensures even cooking and the perfect tender but firm texture.
  • Par-cook the potatoes:
    Place the diced potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil. Let them cook for about 5-7 minutes, or until they are just tender but not falling apart. Drain and set aside. This step speeds up cooking and ensures the potatoes are cooked evenly in the skillet later.
  • Cook the chicken chorizo:
    Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken chorizo and break it apart with a spatula. Cook for about 5-7 minutes until the meat is browned and cooked through. Remove the cooked chicken chorizo from the skillet and set aside, leaving the flavorful oils in the pan.
  • Sauté the aromatics:
    In the same skillet, add the chopped onions and sauté for 3-4 minutes until translucent and fragrant. Add the minced garlic and cook for another 1 minute to release its aroma, stirring frequently to prevent burning.
  • Cook the potatoes:
    Add the par-cooked potatoes to the skillet with the onions and garlic. Spread them evenly and let cook undisturbed for about 5 minutes to develop a golden crust. Stir occasionally to brown the potatoes on all sides.
  • Combine ingredients:
    Return the cooked chicken chorizo to the skillet. Stir in the chopped tomatoes and jalapeños (if using). Mix well and cook for another 3-5 minutes to let the flavors meld together.
  • Season:
    Taste and adjust seasoning by adding salt and freshly ground black pepper as needed.
  • Finish and garnish:
    Once everything is heated through and nicely combined, remove from heat. Garnish with chopped fresh cilantro for a bright herbal note if desired.

Notes

  • Cooking the potatoes properly: Par-cooking the potatoes is key to avoid undercooked or overly mushy potatoes in the final dish. Keep an eye during boiling and drain as soon as they are fork-tender but still firm.

  • Chicken chorizo alternatives: If you cannot find chicken chorizo, you can make your own by mixing ground chicken with smoked paprika, ground cumin, chili powder, garlic powder, and a pinch of cayenne pepper for heat.

  • Control the spice level: Adjust the amount and type of chili peppers depending on your heat tolerance. Removing the seeds reduces spiciness without losing flavor.

  • Oil quantity: Using just enough oil to cook the chorizo and sauté the onions is enough since chorizo tends to release fat during cooking. Too much oil can make the dish greasy.

  • Non-stick skillet: Using a non-stick skillet or a well-seasoned cast-iron pan helps develop a nice crust on the potatoes without sticking or burning.

Find it online: https://inarecipes.com/papas-con-chicken-chorizo-a-hearty-and-flavorful-mexican-classic/