Sloppy Chicken Chorizos Recipes
SLOPPY CHICKEN 'CHORIZOS'
The all-American Sloppy Joe heads South of the border in this blended fusion. I chose to top mine with Mexican crema (sour cream) and slices of avocado.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
- Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.
Nutrition Facts : Calories 654.7 calories, Carbohydrate 71.3 g, Cholesterol 88.6 mg, Fat 23.9 g, Fiber 2.5 g, Protein 36.6 g, SaturatedFat 9 g, Sodium 1199 mg, Sugar 11.9 g
CHORIZO SLOPPY JOES WITH KALE AND PROVOLONE
Matthew Hyland, a chef and an owner of the Emily and Emmy Squared restaurants in New York and Nashville, is known for making exemplary pizza and hamburgers. But his sandwich game is strong as well. This one recalls the flavors that he first experienced as a college student in Bristol, R.I., which has supported a sizable Portuguese community since at least the late 19th century. It is a sloppy Joe of sorts, built on a base of crumbled Mexican-style chorizo, which Hyland uses in place of chourico, a Portuguese sausage also spiced with paprika and garlic. He uses chorizo because he can't regularly find chourico in his neighborhood stores. I can, sometimes. Other times, not, and I can't find Mexican chorizo either. Then I use Guatemalan chorizo instead. It's a great sandwich whichever member of the chorizo family you use. Do not stint on the olives, banana peppers or celery seeds. The celery seeds especially, a nod to one of the toppings scattered on a Rhode Island "New York System" hot dog, are a perfect touch.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chorizo filling for the sandwich. Set a large, high-sided skillet or Dutch oven over medium-high heat. Swirl the oil into the pan, and when it shimmers and is about to smoke, add the chorizo, breaking up the meat with a spoon. Cook the chorizo, stirring occasionally and continuing to break down its bulk, until the meat has rendered some of its fat and started to brown, approximately 10 to 12 minutes.
- Stir in the cumin, then add the bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables wilt, approximately 5 to 7 minutes. Stir in the tomatoes, 1/2 cup water and the hot sauce, and bring to a simmer, using the spoon to scrape up any browned bits on the bottom and sides of the skillet. Reduce heat to low, and simmer, stirring occasionally, until the sauce has thickened and the vegetables are very tender, approximately 20 minutes. Keep warm or let cool, then refrigerate and reheat when ready to use.
- To assemble the sandwiches, split and toast the rolls, then place 1 to 2 slices of Provolone on the bottom part of each, and divide the warm chorizo filling on top. Place equal portions of the kale on top of the filling, along with equal portions of banana peppers and olives. Sprinkle each sandwich aggressively with celery seeds, put the top part of the bread on and serve.
Nutrition Facts : @context http, Calories 1115, UnsaturatedFat 49 grams, Carbohydrate 35 grams, Fat 84 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 31 grams, Sodium 3106 milligrams, Sugar 6 grams
SLOPPY CHICKEN - CROCK POT
Make and share this Sloppy Chicken - Crock Pot recipe from Food.com.
Provided by TishT
Categories Chicken
Time 8h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on low 8 hours.
- Stir chicken until it shreds.
- Pile into steak rolls and serve.
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- Heat a very large, deep skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a large plate.
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