CHORI POLLO (CHORIZO CHICKEN)
Steps:
- In a 10-inch skillet, add chorizo and onions. Cook about 5 minutes or until there is not pink in chorizo and onions are translucent.
- With a slotted spoon, remove chorizo and onions from the skillet. Leave drippings in the pan.
- Add cubed chicken to the pan and cook 5 to 6 minutes or until cooked through.
- Add chorizo and onions back to the skillet. Add taco seasoning and paprika. Stir. Simmer 5 minutes. Sprinkle cheese on top, serve when cheese melts.
Nutrition Facts : Calories 768 kcal, Carbohydrate 5 g, Protein 59 g, Fat 56 g, SaturatedFat 23 g, Cholesterol 202 mg, Sodium 1759 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
CHICKEN CHORIZO (POLLO CON CHORIZO)
The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience
Provided by Andrew Sudron
Categories Chicken
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken liberally with paprika.
- Brown the chicken in a pan using the olive oil.
- Remove the chicken.
- Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
- Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
- Add the garlic and continue to cook lightly for a few minutes.
- Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
- Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
- Serve with boiled potatoes. Peas are a good accompaniment.
POLLO CON CHORIZO (CHICKEN WITH CHORIZO)
Make and share this Pollo Con Chorizo (Chicken With Chorizo) recipe from Food.com.
Provided by Cooking Queen
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chicken with the paprika, make sure they are covered evenly, then season with salt and pepper. In a large skillet heat the olive oil and cook the chicken pieces until golden brown. Transfer chicken to a plate. Add the onion, garlic and chorizo to the pan and cook for 2 to 3 minutes. Add the tomatoes, bay leaves, and sherry and bring to a boil. Place the chicken in the pan with the sauce. Cover and simmer for about 40 minutes. After the 40 minutes uncover and season to taste with salt and pepper. Cover again and let it simmer for another 20 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 893.7, Fat 64.6, SaturatedFat 18.2, Cholesterol 207.9, Sodium 858, Carbohydrate 12.8, Fiber 3, Sugar 5.3, Protein 48
ONE-POT CHICKEN WITH CHORIZO & NEW POTATOES
Give your Sunday lunch a Spanish twist with this easy pot-roast, packed with punchy chorizo, sherry, bay and thyme
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and season the chicken all over. In a large flameproof casserole dish with a lid, heat the butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over. Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
- Pour most of the oil out of the dish, place back on the heat and sizzle the chorizo for 5 mins until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Splash in the sherry, let it bubble down a little, then pour in the stock.
- Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body. Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.
Nutrition Facts : Calories 791 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 65 grams protein, Sodium 1.6 milligram of sodium
CHICKEN WITH CHORIZO, PEPPERS & SAFFRON MASH
Rustle up something special for supper with Diana Henry's chicken and chorizo in a rich rioja and red pepper sauce. Serve with a marvellous saffron mash
Provided by Diana Henry
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Trim the skin on the chicken thighs and set aside. For the mash, heat the milk and saffron in a small saucepan to just below boiling, then remove from the heat and set aside to infuse. Heat the oven to 180C/160C fan/gas 4.
- Heat the olive oil in a shallow 30cm casserole over a medium heat, fry the chorizo for 2 mins, then transfer to a dish using a slotted spoon. Fry the onions and peppers in the pan until starting to soften, about 10 mins. Add the garlic, cook for 2 mins more, then tip into the dish with the chorizo.
- Return the pan to a medium heat with any residual oil, then brown the chicken thighs on both sides. Season. If there's a lot of oil in the pan, pour away all but 1 tbsp. Add the rioja, scraping the bottom of the pan to release any sticky bits, then add the stock, bay and thyme.
- Add the chorizo and veg. Bring to a simmer, then transfer to the oven, uncovered. Cook for 35-40 mins, adding some water if the liquid starts to reduce too quickly.
- Meanwhile, make the mash. Cover the potatoes in lightly salted cold water, bring to the boil, and cook for 15 mins until tender. Drain, return to the pan, and leave for 5 mins to steam-dry. Mash the potatoes with the infused milk and butter. Beat in the olive oil and some seasoning. When the chicken is cooked through, season, scatter with thyme leaves and serve with the mash.
Nutrition Facts : Calories 910 calories, Fat 58 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 2.6 milligram of sodium
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