SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
SPICY RED BEAN AND CHORIZO STEW
Make and share this Spicy Red Bean and Chorizo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
- In a large, heavy frying pan, heat the oil over med-high heat.
- Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
- Add the garlic, season with salt and pepper, and cook for 1 minute.
- Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
- Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
- Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
- The beans should be very tender.
- Discard the bay leaves; season with salt, pepper, and Tabasco.
- If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
- Spoon rice into shallow bowls, top with the stew and serve.
Nutrition Facts : Calories 495.5, Fat 26.2, SaturatedFat 8.7, Cholesterol 50, Sodium 1168, Carbohydrate 37.7, Fiber 9.1, Sugar 2.6, Protein 27.7
SPICY SPANISH CHORIZO STEW
The eggs turn this one-dish wonder into a hearty meal. If you really like your spice, you could add a jalapeno pepper in with the other vegetables.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large and deep frying pan, fry the chorizo and ham without any oil.
- After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
- Then add the tomatoes, water, salt, pepper and paprika.
- Cook for about five minutes.
- Add peas and cook for another couple minutes.
- Roughly chop parsley and throw that inches.
- Make four indentations in the stew and crack the eggs directly into them.
- Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
- Serve immediately with crusty bread and more parsley on top.
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
SPICY PUMPKIN STEW WITH CHORIZO
Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Very good made a few days in advance of serving for flavors to develop! This recipe is very adaptable to individual tastes. Add more or less spices as desired.
Provided by Kathy Markman
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
- Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 16.8 g, Cholesterol 91.9 mg, Fat 37 g, Fiber 3.8 g, Protein 20 g, SaturatedFat 15.8 g, Sodium 1459.2 mg, Sugar 8.4 g
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