Chorizo Chicken With Sauteed Chorizo Potatoes And Spinach Recipes

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

CHORIZO, SPINACH AND CHICKPEA SAUTE

Steps:

• Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
• Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
• Garnish with Parmesan.

FIESTA CHORIZO-CHICKEN SOUP

Steps:

• Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

CHORIZO CHICKEN WITH SAUTEED CHORIZO, POTATOES AND SPINACH

Steps:

• Cut the potatoes into chunks and boil.
• Finely chop the shallot and 175g of chorizo.
• Chop the semi-cured chorizo into chunks and half the cherry tomatoes.
• Preheat the oven to 200C/400F/Gas 6.
• Make a deep cut in the side of each chicken breast to create a pocket.
• Fry shallot over a medium heat for 1-2 minutes until just softened, then set aside.
• In a bowl, mix together the shallot, chorizo, parsley and lemon zest and black pepper.
• Fill each chicken breast with the mixture and season the outside.
• Heat olive oil in an ovenproof frying pan over a high heat and fry each breast for 1-2 minutes each side or until golden-brown.
• Transfer to the oven and cook for 15-18 minutes, or until cooked through (the juices should run clear when pierced).
• Remove the chicken and set aside on a warm plate.
• Whilst the chicken is cooking, fry the chorizo chunks over medium heat for 2-3 minutes until the oil comes out of the chorizo.
• Add the potatoes and fry for 3-4 minutes.
• Add the tomatoes and fry for 2-3 minutes.
• Melt the butter over a medium heat and fry the spinach until just wilted and season.
• To serve, place a bed of spinach on the plate, carve the chicken diagonally into three pieces and place on top of the spinach. Spoon the chorizo and potatoes onto the plate and drizzle with the juice form the chorizo pan.

CHICKPEA, CHORIZO & SPINACH STEW

Steps:

• Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
• Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.