Vermicelli With Chicken And Chorizo Recipes

AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO

America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho image

I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook.

Provided by AmyZoe

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces vermicelli (broken in half)
2 tablespoons vegetable oil
1 onion, minced
salt
2 garlic cloves, minced
1/2 teaspoon cumin
14 1/2 ounces diced tomatoes
8 ounces chorizo sausage
1 1/2 cups low sodium chicken broth
1 chipotle chile in adobo, chopped fine
pepper
2 ounces monterey jack cheese, shredded
1/4 cup cilantro, minced
1/2 cup sour cream

Steps:

Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
Transfer the noodles to a paper-towel-lined plate and let cool.
Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
Season with salt and pepper to taste.
Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
Sprinkle with the cilantro.
Serve, passing the sour cream separately.

Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6

VERMICELLI WITH CHICKEN AND CHORIZO

Vermicelli With Chicken and Chorizo image

Make and share this Vermicelli With Chicken and Chorizo recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces vermicelli, broken in half
3 tablespoons vegetable oil
1 lb boneless skinless chicken breast, trimmed and sliced thin
1 medium onion, minced
salt
4 ounces chorizo sausage, halved lengthwise and sliced 1/4 inch thick
2 garlic cloves, minced (or pressed)
2 teaspoons minced chipotle chiles in adobo
2 cups low sodium chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
ground black pepper
2 ounces monterey jack cheese, shredded
1/4 cup minced fresh cilantro leaves

Steps:

Toast the vermicelli in 1 tablespoon oil in a 12-inch nonstick skillet over med-high heat; tossing often with tongs, until golden, about 4 minutes.
Transfer to a paper towel-lined plate; set aside.
Add 1 tablespoon oil to skillet; place over high heat until shimmering; add in the chicken; break up any clumps, and cook, without stirring until lightly browned, about 1 minute.
Stir the chicken and continue to cook until cooked through, 2-3 minutes; transfer chicken to a bowl, cover to keep warm and set aside.
Add remaining 1 tablespoon oil to skillet; place over medium heat until shimmering; add in onion and 1/2 teaspoon salt; cook/stir until softened, 5-7 minutes.
Stir in chorizo, garlic, and chipotles; cook until fragrant, about 30 seconds.
Stir in the broth, beans, and tomatoes with their juice, then add the toasted vericelli.
Cover, raise heat to med-high, and cook/stir often and adjust heat to maintain a vigorous simmer, until the vermicelli is tender, about 10 minutes.
Off the heat, return the chicken, along with any accumulated juices, to the skillet.
Season with salt and pepper to taste; sprinkle with cheese over the top.
Cover and let stand off heat until the cheese melts, about 2-3 minutes; sprinkle with cilantro and serve.

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