Chicken Chorizo Rice Pot Recipes
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.
ONE-POT CHICKEN AND CHORIZO
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Provided by Alice Liveing
Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
- Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
- Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
- Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
- Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
CHICKEN AND CHORIZO CHILI
Easy and delicious chili recipe.
Provided by nschrader
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
- Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 38 g, Cholesterol 106.9 mg, Fat 23.2 g, Fiber 9.9 g, Protein 45.9 g, SaturatedFat 7.7 g, Sodium 1525.4 mg, Sugar 6.8 g
PAN FRIED CHICKEN AND CHORIZO WITH RICE
Given to me by a friend, quick, easy and tasty meal with a Spanish flavour. This recipe was changed a little by the addition of curry powder which I think makes the dish.
Provided by Foody Friend
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large frying pan over medium heat. Cook chicken for 3 minutes each side. Remove from pan and transfer to a plate.
- Add sausage and onion to pan and cook for 2 or 3 minutes until golden. Add curry powder, green pepper and tomato and cook for further 2 minutes or until just tender. Add stir through sauce and bring to the boil. Return chicken to the pan along with olives. Cook for 2 minutes until chicken is heated through.
- Serve with a bed of rice and sprinkle with parsley.
Nutrition Facts : Calories 344.3, Fat 16.8, SaturatedFat 4.5, Cholesterol 158.4, Sodium 487.1, Carbohydrate 7.9, Fiber 2.2, Sugar 3.5, Protein 39.2
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