Updated: Oct 23, 2021
I used to order this when I saw it on the menu in Ireland. A pub on the outskirts in Dublin called The Brock Inn do a mean version. I haven't come across it in Australia, maybe it's not a thing here. Here's my take on the recipe. It's super easy and quick to make. Can be whipped up mid-week in no time.
4 thigh fillets, large cubes
1 chorizo, thinly sliced
1 onion, diced
1 red pepper, sliced
1 clove garlic, minced
2 heaped tbsp. cream cheese
2 heaped tbsp. sour cream
1 tbsp. olive oil
Cajun spice mix (makes 6 tsp., use 3 tsp. and store the rest)
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic granules
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp, smoked paprika
1/2 tsp. salt
1/2 tsp. pepper
Cook the pasta according to the packet instructions.
Heat a deep frying pan and add the oil. Add the onion and fry for a couple of minutes.
Add the peppers and fry for another couple of minutes. Remove from the pan and set aside for the time being.
In the same pan add the chorizo, fry until browned and remove and add to the veg.
Next add the chicken. Fry until starting to brown. Add the garlic and fry for a minute or so. Add the spice mix and stir through. Remove the chicken & garlic and add it to the rest of the ingredients.
Take the pan off the heat, slowly stir in the cream cheese and the sour cream. Add a little of the pasta water to loosen the sauce up. Place the pan back on the heat.
Re-add the chicken & veggies back to the sauce, stirring through.
Drain the pasta and add to the sauce.
You are ready to rock. You can do carb on carb and serve with a side of garlic bread to mop into the tasty sauce. Lip smackingly good.