SMOKED CHICKEN, CHORIZO AND WHITE BEAN SALAD
Make and share this Smoked Chicken, Chorizo and White Bean Salad recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken, beans, sausage and tomatoes.
- Whisk the lemon juice, rind oil and seasonings together, then pour over the chicken mixture and toss gently.
- Sprinkle with the parsley and serve.
Nutrition Facts : Calories 472.5, Fat 31.4, SaturatedFat 9.8, Cholesterol 53.5, Sodium 1105, Carbohydrate 27.5, Fiber 5.2, Sugar 0.9, Protein 20.4
CHICKEN WITH CHORIZO AND BUTTER BEANS
I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.
Provided by Sackville
Categories Stew
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
- Lift out the chicken and add the chorizo to the pan.
- When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
- Add the garlic and a tablespoon of parsley.
- Cover and cook gently for another 10 minutes.
- Add the tomatoes and beans and give it a stir.
- Add a little water if the mixture is a bit thick.
- Return the chicken to the pot, along with the thyme and bayleaf.
- Turn up the heat and bring up to a simmer.
- Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
- Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
- Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
CHICKEN LIVER & CHORIZO SALAD
A hearty, warm salad that's good value and won't leave your tummy rumbling
Provided by James Martin
Categories Dinner, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
- Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away
Nutrition Facts : Calories 426 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium
SPANISH BEANS WITH CHICKEN & CHORIZO
This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done
Provided by Mary Cadogan
Categories Dinner, Main course
Time 6h
Number Of Ingredients 8
Steps:
- Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
- Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
- Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.
Nutrition Facts : Calories 803 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 1.35 milligram of sodium
GARLICKY BEAN SALAD WITH CHORIZO
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
- Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.
Nutrition Facts : Calories 449 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 2.05 milligram of sodium
SMOKED HADDOCK & CHORIZO SALAD
Smoky fish and spicy chorizo pair beautifully in this light, easy salad - toast crusty white bread with olive oil for crunchy homemade croutons
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter
Time 25m
Number Of Ingredients 7
Steps:
- Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.
- Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the haddock to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the haddock will be opaque and the chorizo should be beginning to turn crisp around the edges.
- Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.
- Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.
Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 3 milligram of sodium
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5/5 (5)Total Time 20 minsCategory Main CourseCalories 387 per serving
- Place a nonstick skillet over medium high heat and add diced chorizo. Cook until chorizo renders its fat and is fragrant and crispy. Use a slotted spoon to transfer chorizo to a dish lined with paper towels. Reserve 1 tablespoon of rendered oil in the pan for the dressing.
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- In a small bowl, whisk the vinegar with the crushed garlic clove and mustard, then season with a pinch of sugar and some salt and pepper. Gradually whisk in the oil until you have a smooth dressing. Set aside.
- Put a frying pan over a medium heat and fry the chorizo until cooked through and releasing its oil. Drain on kitchen paper.
- Add the cherry tomatoes and herb salad to the bowl with the warm beans, then toss lightly. Serve with the chorizo scattered over the top.
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