Spicy Chicken Chorizo Pasta Recipes

CREAMY TOMATO CHICKEN AND CHORIZO PASTA RECIPE

Steps:

• Peel and chop the onion, then chop the bell peppers and set to one side.
• Slice the chorizo into disks.
• Heat the olive oil a large frying pan over high heat, add the chorizo and cook for 2 minutes.
• Add the chopped onion and peppers and cook for another 2-3 minutes, stirring occasionally.
• Whilst the peppers are cooking chop the chicken breasts into small chunks.
• Add the chicken to the pan and stir around in the oil for 1-2 minutes until lightly golden. Add in the garlic and stir together until aromatic (less than 1 minute)
• Add the chopped tomatoes, Italian seasoning, sugar, salt, and smoked paprika if using.
• Bring to a simmer and then cook gently whilst you cook the pasta.
• Bring a large pan of water to a boil. Add a tablespoon of salt then pour in the pasta.
• Reserve a cup of the pasta cooking liquid then drain the pasta.
• Add the pasta to the tomato sauce mixture and pour in the heavy cream.
• Stir everything together until well coated, thinning the sauce with pasta water as needed.
• Stir through the fresh spinach and allow to wilt. Serve immediately with parmesan and chopped parsley.

SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION

Steps:

• Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
• Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
• Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
• While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
• Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
• Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

SPICY CHORIZO PENNE PASTA

Steps:

• Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
• Add the chorizo and cook for a further five minutes, or until golden brown all over.
• Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
• To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.