Best 9 Chicken Bouillabaisse With Chorizo And Clams Recipes

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Chicken Bouillabaisse with chorizo and clams is a sumptuous stew originating from the vibrant streets of Marseille, France. This rustic dish brings together the essence of French cuisine, combining the flavours of seafood, chicken and cured meats in a deliciously rich broth. Each spoonful of this comforting stew offers a tantalizing blend of herbs, spices, and the natural sweetness of the seafood, making it a perfect choice for a warm and inviting meal. Whether you're a seasoned chef or a home cook looking to try something new, this article will guide you through the steps to create a delectable Chicken Bouillabaisse with chorizo and clams that will surely impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

This dish, made with chicken, kielbasa, and potatoes, takes its inspiration from the famous fish stew of the South of France and contains all the classic seasonings, including saffron. An expensive spice, saffron is essential to this dish. The best comes from Spain. I've also added a little tarragon at the end. Although not absolutely necessary, tarragon has a slight anise taste that complements the other seasonings. To reinforce its flavor, I add a splash of Pernod® or Ricard® at the last minute, although this ingredient is optional too.

Provided by Jacques Pepin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 25

½ cup coarsely chopped onion
¼ cup coarsely chopped celery
¼ cup coarsely chopped carrot
1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1 teaspoon lemon zest
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon saffron threads
¼ teaspoon fennel seeds
¼ teaspoon herbes de Provence
4 chicken thighs, skinned and trimmed of excess fat
5 Yukon Gold potatoes, peeled and halved
½ (14 ounce) can diced tomatoes
¾ cup water
½ cup dry white wine
10 ounces kielbasa sausage, cut into 4 pieces
1 tablespoon chopped fresh tarragon
2 teaspoons anise-flavored liqueur (such as Pernod®)
2 large cloves garlic, peeled
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 egg yolk
½ cup olive oil
1 pinch salt to taste

Steps:

  • Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  • Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  • Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  • Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

Nutrition Facts : Calories 937.3 calories, Carbohydrate 55.5 g, Cholesterol 171.1 mg, Fat 60.9 g, Fiber 7.2 g, Protein 35.3 g, SaturatedFat 16.9 g, Sodium 1221.8 mg, Sugar 6.6 g

SLOW COOKER CHICKEN & SAUSAGE GUMBO



Slow Cooker Chicken & Sausage Gumbo image

I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).

Provided by RedAntisocial

Categories     One Dish Meal

Time 5h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/3 cup cooking oil
1/3 cup all-purpose flour
1 large onion, diced
2 bell peppers, diced (Red, Green or Yellow)
1 -2 jalapeno pepper
2 celery ribs (cut small)
1 lb andouille sausages or 1 lb chorizo sausage
1 lb shrimp (optional)
1 1/2 lbs chicken
4 garlic cloves
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon salt
1 teaspoon red pepper flakes
4 cups chicken stock
4 cups rice (prepared)

Steps:

  • Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
  • Meanwhile dice your vegetables and place them in the slow cooker.
  • Slice the sausages into discs and fry them until golden brown, add to slow cooker.
  • Cube the chicken and fry until no pink remains, add to slow cooker.
  • Pour roux over contents of slow cooker.
  • Add 4 cups of chicken stock to slow cooker.
  • Add spices to slow cooker, stir well.
  • Cook on low for 8 hours or high for 5 hours.
  • Optionally add cooked shrimp and heat for an additional 20-30 minutes.
  • Serve over a bed of rice prepared as per it's package instructions.

CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

  • Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  • Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  • When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken with Chorizo and Clams image

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/450g chorizo, sliced
Salt and freshly ground black pepper
2 tablespoons canola oil
2 Yukon gold potatoes, diced
1 medium-size onion, halved and sliced
2 cloves garlic, smashed
15 to 20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
Olive oil, for drizzling and garnish
Serving suggestion: Crusty Portuguese bread.

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Cook's Note: The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Note: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CHICKEN BOUILLABAISSE WITH CHORIZO AND CLAMS



Chicken Bouillabaisse With Chorizo and Clams image

Provided by Jonathan Reynolds

Categories     dinner, soups and stews, main course

Time 2h45m

Yield Serves 8

Number Of Ingredients 23

1/2 cup coarsely chopped onions
1/4 cup coarsely chopped celery
1/4 cup peeled, coarsely chopped carrots
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon saffron threads
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour
1/4 teaspoon fennel seeds
1/4 teaspoon herbes de Provence
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 half bone-in chicken breasts
4 chicken thighs
1 1/2 cups canned plum tomatoes, diced, with liquid
1 cup dry white wine
1 dried hot red chili pepper
5 medium red bliss or Yukon gold potatoes, scrubbed and halved
10 ounces chorizo sausage, cut into 1-inch lengths
24 littleneck clams, well scrubbed
1 tablespoon Pernod
1 tablespoon chopped tarragon
Rouille (see recipe)

Steps:

  • In a nonreactive bowl, stir together the onions, celery, carrots, garlic, olive oil, saffron, zest, flour, fennel seeds, herbes de Provence, salt and pepper. Add the chicken breasts and thighs and toss to coat. Cover and refrigerate at least 2 hours.
  • Dump the chicken and marinade into a large pot. Add the tomatoes, wine, chili pepper and 1 1/2 cups water. Pierce the potato halves with a sharp skewer and add to the pot. Place over medium-high heat, cover and bring to a boil. Adjust heat and simmer gently, covered, for 25 minutes, stirring occasionally.
  • Add chorizo to the pot and cook, covered, 5 more minutes. Poke potatoes with a fork to see if they are just tender; continue to simmer until they are. When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille. Add the clams, sticking them down into the liquid. Simmer until the clams open. Taste and adjust seasoning.
  • If a lot of clear fat has risen to the top of the soup, use a spoon to skim some off and discard. Stir in Pernod and tarragon. Ladle into bowls and serve, passing the rouille for guests to dollop into their bowls.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 32 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 953 milligrams, Sugar 3 grams, TransFat 0 grams

CLAMS WITH CHORIZO



Clams with Chorizo image

Provided by Emeril Lagasse

Categories     appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

8 ounces fresh chorizo sausage (about 1 link), removed from casing
1/2 cup diced white or yellow onions
2 cloves garlic, minced
Salt and freshly ground black pepper
1 pound littleneck clams (about 12 clams), cleaned and soaked in water to remove impurities
1 cup dry white wine, plus more if needed
1/2 cup fresh cilantro, coarsely chopped
3 to 4 tablespoons cold unsalted butter, cubed
Crusty bread or baguette, for serving

Steps:

  • Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
  • Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
  • Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

PORTUGUESE CHICKEN WITH CHORIZO AND CLAMS



Portuguese Chicken With Chorizo and Clams image

Make and share this Portuguese Chicken With Chorizo and Clams recipe from Food.com.

Provided by Chuck Hughes

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 red peppers, halved and seeded
4 chicken legs (thighs and drumsticks)
1 tablespoon smoked paprika
1 tablespoon paprika
1 pound/ 450g chorizo sausage, sliced
salt & freshly ground black pepper
2 tablespoons canola oil
2 yukon gold potatoes, diced
1 medium onion, halved and sliced
2 garlic cloves, smashed
15 -20 clams
2 kale leaves, chopped with stems julienned
1/4 cup chopped fresh parsley, for garnish
1/4 cup chopped fresh chives, for garnish
olive oil, for drizzling and garnish
crusty Portuguese bread, for serving

Steps:

  • Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened.
  • Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off.
  • Reduce the heat of the oven to 350 degrees F.
  • Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well.
  • In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir.
  • Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.
  • Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender.
  • Remove from oven. Add the clams and kale. Cook for another 10 minutes.
  • Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side.
  • Cook's Notes:.
  • Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.

CHICKEN BOUILLABAISSE



Chicken Bouillabaisse image

Categories     Chicken     Poultry     Stew     Dinner     Lunch     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Preheat oven to 375°F. Sprinkle with salt and pepper:
6 chicken legs (split into drumsticks and thighs), skinned
Heat in large wide ovenproof pan over medium-high heat:
3 tablespoons olive oil
Add and sauté until soft and golden, about 8 minutes:
1 onion, sliced
Add and bring mixture to boil:
1 teaspoon dried thyme
1/4 teaspoon saffron threads
2 4-inch-long orange peel strips (orange part only)
3/4 cup dry white wine
Add and return mixture to boil:
1 14 1/2-ounce can diced tomatoes in juice
1 14-ounce can low-salt chicken broth

Steps:

  • Add chicken pieces to pan in single layer, submerging in sauce; return mixture to boil. Cover pan and place in oven. Bake until chicken is cooked through, about 45 minutes.
  • Remove chicken from oven; keep covered. Maintain oven temperature.
  • Toast on a baking sheet until golden, about 12 minutes: 12 1/2-inch-thick baguette slices, brushed with olive oil
  • Remove from oven. Spoon chicken and sauce into shallow bowls. Top each serving with 2 toasted baguette slices. Garnish with rouille, if desired.

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS



Spanish chicken traybake with chorizo & peppers image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 10

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
  • Rub the herb and garlic paste on the underside of the chicken to flavour it.
  • Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
  • Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Use high-quality ingredients to ensure the best flavor. Fresh seafood, flavorful vegetables, and a good quality white wine are essential.
  • Don't be afraid to adjust the recipe to your liking. If you like more spice, add more chorizo or cayenne pepper. If you prefer a milder flavor, reduce the amount of garlic or tomatoes.
  • Serve the bouillabaisse with a variety of accompaniments, such as crusty bread, rouille (a spicy mayonnaise), and grated cheese.
  • Bouillabaisse is a great dish to make ahead of time. The flavors will develop and meld even more as it sits, so it's perfect for a dinner party or potluck.

Conclusion:

Chicken bouillabaisse is a delicious and flavorful seafood stew that is perfect for any occasion. With its combination of fresh seafood, flavorful vegetables, and a rich broth, this dish is sure to please everyone at the table. So next time you're looking for a special meal to make, give chicken bouillabaisse a try.

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