Chicken Liver Chorizo Open Sandwich Recipes

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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



Chicken liver & chorizo salad image

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

200g cooking chorizo , cut into chunks
25g butter
350g good chicken livers , cleaned and trimmed
110g bag baby salad leaves
bunch parsley , roughly chopped
large handful walnut halves
1 tbsp walnut oil
1 tbsp white wine vinegar

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



Chicken and Chorizo (Leftovers in Tasty Disguise) image

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.

3 tablespoons vegetable oil
1 medium onion (chopped)
1 celery rib (chopped)
1/2 red bell pepper (chopped)
2 cups rice (long-grain, uncooked)
4 cups chicken stock
1 tablespoon tomatoes (pureed, see note following prep)
3 -4 drops Tabasco sauce
8 ounces chicken (cooked & sliced in bite-size pieces)
4 ounces chorizo sausage (cooked & sliced thinly, may sub sausage of choice)
3 ounces frozen peas

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