Chorizo & Chicken Tapas

If ever there was a flavour pairing made in heaven it was chicken and chorizo. The just-right spiciness of Spanish chorizo adds a vibrant kick to chicken dishes. Let this Chicken and Chorizo tapas dish with soft, but crispy potato cakes and sweet peppers bring a little sunshine into your home this weekend.


For the Potato Cakes

300 g Mashed Potato
300 g soft Chorizo
15 g Parsley leaves, chopped
1 Lemon, juice only
Sea Salt and freshly ground Black Pepper
100 g Plain Flour, seasoned
2 Eggs
100 g Panko Breadcrumbs
1 Tbsp Rapeseed Oil

For the Chicken

50 g hard Chorizo sliced
50 ml Rapeseed Oil
1 Tsp Smoked Paprika
20 g Oregano leaves, chopped
300 g Chicken Fillets
15 g Parsley, chopped
4-5 Spring Onions, sliced
1 Lemon

To serve

4 Tbsp Mayonnaise
Manchego Cheese, shaved
1 jar Piquillo Peppers, drained
15 g Parsley, chopped
Olive Oil, to drizzle


For the Potato Cakes

Mix the Potato, Chorizo, Parsley and Lemon Juice gently and form into 6 balls
Dip in Flour, beaten Egg and Panko Breadcrumbs
Fry in a deep fat fryer at 160c for 3to 4 minutes
To serve
Spoon the Mayonnaise into the bottom of a shallow dish and sit the Potato Cakes on top.

For the Chicken

Cook the Chorizo in the Rapeseed Oil add the Paprika and Oregano for about 8 to 10 minutes
Pop into a shallow serving dish
Sprinkle over Spring Onions, Parsley and a squeeze of lemon.

For the Peppers

Mix the Piquillo Peppers, good quality Olive Oil and Parsley together spoon into a serving dish.

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