GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS
Steps:
- Preheat grill or broiler.
- Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt.
- a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
- Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.
CHICKEN CHORIZO ON QUINOA WITH PEPPERS
Delicious combination of chicken chorizo with quinoa. At my table the hotter the better!!! So don't be afraid to bring the hot sauce to the table to add some extra kick! Make a simple side dish to this recipe by combining your favorite jar of salsa with a cup or two of cooked, slightly cooled corn. Enjoy! :)
Provided by puccachuka
Categories Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.
- Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.
Nutrition Facts : Calories 499.2 calories, Carbohydrate 65.8 g, Cholesterol 23.5 mg, Fat 17.7 g, Fiber 8.5 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1214.5 mg, Sugar 4.8 g
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
QUINOA WITH CHORIZO
Delicious! Flavors similar to Jumbalaya, this is a really nice side dish, or even a main meal for two.
Provided by CHRISSYG
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
- Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
- In the meantime, rinse quinoa well in a fine mesh strainer.
- Add quinoa to the pot with the other ingredients, stir to combine.
- Add chicken broth and bring to a boil.
- Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).
CHICKEN CHORIZO ON QUINOA WITH PEPPERS
Delicious combination of chicken chorizo with quinoa. At my table the hotter the better!!! So don't be afraid to bring the hot sauce to the table to add some extra kick! Make a simple side dish to this recipe by combining your favorite jar of salsa with a cup or two of cooked, slightly cooled corn. Enjoy! :)
Provided by puccachuka
Categories Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.
- Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.
Nutrition Facts : Calories 499.2 calories, Carbohydrate 65.8 g, Cholesterol 23.5 mg, Fat 17.7 g, Fiber 8.5 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1214.5 mg, Sugar 4.8 g
GRILLED CHORIZO ON QUINOA WITH ROASTED PEPPERS
Make and share this Grilled Chorizo on Quinoa With Roasted Peppers recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill or broiler.
- Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.
- Add vermicelli and cook, stirring often, until pasta has turned golden-brown.
- Add onion and saute a few more minutes until onion is soft and begins to turn golden.
- Add Chicken Stock or water and bring to a boil and add quinoa.
- Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
- Heat olive oil in a large sauce pot over medium heat.
- Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.
- Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
- Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
- Adjust with salt and pepper.
- Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.
- To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.
Nutrition Facts : Calories 1224.9, Fat 63.2, SaturatedFat 21.7, Cholesterol 114.7, Sodium 1728.8, Carbohydrate 111.7, Fiber 12.5, Sugar 12.6, Protein 52.7
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS
Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste on the underside of the chicken to flavour it.
- Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
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CHORIZO AND QUINOA STUFFED PEPPERS - WILL COOK FOR SMILES
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5/5 (1)Total Time 1 hr 20 minsCategory Dinner, Main CourseCalories 454 per serving
- Check directions on the bag of quinoa to see how much water to use for cooking quinoa. Bring water to boil over medium-high heat. Turn heat down to medium-low and add quinoa, pressed garlic, cumin, and salt. Stir, cover and simmer until quinoa is done. (Strain if you added too much water.)
- While quinoa is cooking, prepare chorizo. Preheat a medium cooking pan over medium heat. Add about a tablespoon of oil. Dice onion and add it to the pan. Saute onions until translucent.
- Take chorizo out of it's casing, crumble it and add it to the cooking pan. Stir well. Make sure to break up all the clumps of meat as it cooks.
- Once chorizo is about half way done, add corn and diced tomato. Mix well and cook until chorizo is done. Strain any juices.
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