How does chicken chorizo compare to traditional pork chorizo in recipes?

[RonaldWicks]

I've been experimenting with different sausages in my paella lately, and I noticed a chicken chorizo option at the store. I usually use pork chorizo, but I'm curious—does anyone know how the flavor and texture compare in recipes? Last weekend I tried a small batch, but I wasn't sure if I was getting the same punch in my dishes. Has anyone switched from pork to chicken chorizo successfully?

[halamloboa]

I actually tried swapping pork chorizo for chicken chorizo in a Spanish-style rice dish last month, and I was pleasantly surprised. The spice profile was similar, though the chicken version was a bit leaner, so it didn't release as much fat into the pan, which slightly changed the texture of the dish. I found that adding a touch of olive oil helped balance it out. For reference, I've been using chicken chorizo, and it really works well if you want a lighter yet flavorful option. It keeps the dish tasty without overpowering the other ingredients, and it's great for people avoiding pork.