FOIL-PACKET RICE WITH CHORIZO AND CHICKEN
Frozen rice is a versatile shortcut ingredient and the key to these flavorful foil packs. The rice is layered in while still frozen to provide a buffer of time that keeps it from overcooking. As the rice thaws, the other ingredients start cooking and lightly char and then the rice can absorb all the bubbling liquids and rendering inside the pack.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
- Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
- Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
- Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
- Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.
CHICKEN AND CHORIZO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.
BAKED RICE WITH CHICKEN & CHORIZO
Quick to prepare, this is a brilliant recipe to whack in the oven while you get on with other things.
Provided by Jamie Oliver
Categories Mains Chicken Pork Chorizo Chicken thighs One-pan recipes
Time 2h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
- Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
- Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
- Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
- Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.
Nutrition Facts : Calories 590 calories, Fat 19 g fat, SaturatedFat 5 g saturated fat, Protein 40 g protein, Carbohydrate 68 g carbohydrate, Sugar 14.2 g sugar, Sodium 1.1 g salt, Fiber 4.4 g fibre
CHICKEN & CHORIZO RICE POT
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
Provided by James Martin
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
- Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
- Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
Nutrition Facts : Calories 834 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)
From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro -- "The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family." A cook's note attached to the recipe further states "You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish." (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
- Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
- Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
- NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.
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CHICKEN AND RICE WITH FRESH CHORIZO - FOOD & WINE
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4/5 Total Time 2 hrsAuthor Pedro Miguel Schiaffino
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the chorizo, cover and cook over moderate heat, turning once, until richly browned and just cooked through, 10 minutes; transfer to a plate. Season the chicken legs with salt and pepper and add them to the casserole, skin side down. Cook over moderately high heat until browned, 5 minutes per side. Transfer the chicken to the plate with the chorizo.
- Pour off all but 2 tablespoons of fat from the casserole. Add the garlic, onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the turmeric and cook, stirring, until fragrant, 30 seconds. Add the wine and boil over high heat until almost evaporated, 3 minutes. Add the chopped tomatoes and chicken stock and bring to a boil. Return the chorizo and chicken to the casserole along with any accumulated juices. Simmer over low heat until the chicken is cooked through, about 45 minutes.
- In a medium saucepan, heat the remaining 1 tablespoon of olive oil. Add the rice and cook over moderate heat, stirring, until coated with oil. Stir in 5 cups of the chicken cooking liquid into the rice. Cover partially and cook over moderately low heat, stirring often, until the rice is just tender and has absorbed most of the cooking liquid, about 25 minutes. Stir in the peas, scallions, cilantro and jalapeño and warm over low heat. Season with salt and pepper.
- Cut each chorizo link into 3 pieces and return them to the casserole. Gently reheat the chicken and chorizo. Spoon the rice onto large plates and top with the chorizo pieces and chicken. Spoon some of the remaining cooking liquid on top and serve.
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