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Chicken and Chorizo Bites

White rectangle plate with Chicken and Chorizo Bites stacked on top

Party food has to be yummy. We usually want to make a selection of goodies for our guests to eat, so being “easy to make” is a must. I also like to choose things that are easy to eat with one hand; after all, you usually have a drink in the other, right? ?

This is an easy one that can be served in so many ways. Serve on toasted croutons or slices of bread. You could even use the Cheesy Beetroot Scone recipe that is included in our Free Scone Course.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Another example would be to put it all on a slice of Manchego (a type of cheese) or a slice of that new round camembert roll that I found at a shop recently. I love how easy this is to serve and eat.

You can also serve them on slices of toasted bread. Bake some small breadsticks, brush them with melted butter, and then toast them on a hotplate. You could use a frypan if you don’t have a hot plate. That’s what I’ve done in the main photo.

Buy good quality cured Chorizo, not fresh Chorizo sausage. The fresh sausage kind won’t stand up to being skewed with a toothpick so well. If you’re going to use chorizo as the base, cut the discs a little thicker so the toothpick holds on better.

Do you need more party food ideas?

Try these….

Square plate with party food Chicken Chorizo and Cheese bites held with tooth picks.
Chicken and Chorizo Bites (on a base of Manchego Cheese)
White rectangle plate with Chicken and Chorizo Bites stacked on top

Chicken and Chorizo bites

5 from 2 votes

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Yummy and easy – Chicken and Chorizo Pintxos (a style of tapas that uses a cocktail stick)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Difficulty Easy
Course Party food
Cuisine Spanish
Servings 24
Method Stovetop


  • 2 Chorizo sausage
  • 2 chicken thigh fillets
  • 1 red onion
  • 1 red capsicum
  • 1 salt and pepper to taste
  • 1 tsp smoked paprika or my smoky spice blend
  • 1 cayenne to taste
  • 1 tsp brown sugar
  • 1 Tbsp sherry vinegar
  • 1 Tbsp olive oil
  • 2 tsp minced fresh oregano and a bit more for garnish


  • Cut the chicken into small cubes that will be big enough to sit on top of the chorizo later (remember they shrink when cooking). Place the chicken in a small bowl, sprinkle with paprika, vinegar, oil, oregano and salt set aside.
  • Slice the chorizo into thick or thin discs, depending on how you're going to assemble them.
  • Fry the chorizo in a hot pan frypan or a hotplate until golden. Then remove and set aside on a plate for later.
  • Using the oil left in the pan from the chorizo cook the chicken (add a touch of oil if your chorizo didn't release much juice and the pan is dry). Cook until it's cooked through, then remove and set aside.
  • Slice the onion and capsicum thinly. Cook it off in the same pan as the chicken and chorizo were in. Cook until it's softened and caramelised. *See tips
  • Optional, Add a tsp of brown sugar (and cayenne if using), near the end of cooking to help keep it moist. I often add a splash of water to the frypan to help steam/cook the onion down faster. The onion/capsicum has to be cooked right down until soft *see notes

Three Ways To Assemble:

  • To use the chorizo disk as the base, cut the discs thicker so everything will hold together with the skewer. Start with a chorizo disk on the base, add some onion and capsicum, and then top with chicken. Skewer through with a toothpick for service.
  • Bread base: Add a disc of toasted bread, then the onion and capsicum, chorizo, and then chicken. Hold it all in place with a toothpick.
  • Why not use cheese as the base: Cut square slices of manchego or something else as discussed in the post above, then stack them like the bread version above.

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