Chicken And Chorizo Leftovers In Tasty Disguise Recipes

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CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)



Chicken and Chorizo (Leftovers in Tasty Disguise) image

From the *Best Ever Chicken* cookbook edited by Linda Fraser & per the intro -- "The perfect way to use up leftover cold meats, this spicy dish is a fast & fortifying meal for a hungry family." A cook's note attached to the recipe further states "You can also add cooked ham (or pork), smoked cod (or haddock) & fresh shellfish to this dish." (10-15 min time was allowed for ingredient prep. Cooking time includes 5 min standing prior to serving). *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 medium onion (chopped)
1 celery rib (chopped)
1/2 red bell pepper (chopped)
2 cups rice (long-grain, uncooked)
4 cups chicken stock
1 tablespoon tomatoes (pureed, see note following prep)
3 -4 drops Tabasco sauce
8 ounces chicken (cooked & sliced in bite-size pieces)
4 ounces chorizo sausage (cooked & sliced thinly, may sub sausage of choice)
3 ounces frozen peas

Steps:

  • Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
  • Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
  • Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
  • NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.

CHICKEN AND CHORIZO PASTA BAKE



Chicken and Chorizo Pasta Bake image

Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.

Provided by Simon Wraight

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ cups penne pasta
1 tablespoon olive oil
4 boneless chicken breasts, cut into 1/2 inch cubes
1 red bell pepper, chopped
1 chorizo sausage, cut into chunks
1 ½ cups tomato puree
1 cup light cream
½ teaspoon red pepper flakes
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Heat the oil in a large deep skillet over medium-high heat. Add chicken, and cook until firm and lightly browned, about 5 minutes. Stir in the bell pepper and chorizo and cook for 5 minutes until the chorizo is hot and the chicken is no longer pink in the center. Remove from heat.
  • Pour the tomato puree, cream, and red pepper flakes into a small saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes until the sauce has thickened. Add drained pasta and sauce to the skillet containing the chicken and mix well. Spoon the mixture into an oven proof dish. Sprinkle the Cheddar, mozzarella, and Parmesan cheese over the top. Bake 30 minutes, or until the top is golden and bubbly.

Nutrition Facts : Calories 885.2 calories, Carbohydrate 62.3 g, Cholesterol 215.5 mg, Fat 36.5 g, Fiber 5.3 g, Protein 74.2 g, SaturatedFat 17 g, Sodium 954.9 mg, Sugar 7 g

ONE-POT CHICKEN AND CHORIZO



One-Pot Chicken and Chorizo image

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

Provided by Alice Liveing

Categories     HarperCollins     Chicken     Sausage     Dinner     Winter     Healthy     Braise     Asparagus     Wheat/Gluten-Free     One-Pot Meal

Yield Serves 2

Number Of Ingredients 8

Coconut oil, for greasing and frying
4 skinless chicken thighs
1 small red onion, cut into wedges
100ml (about 1/2 cup) chicken stock
30g/1oz chorizo, cut into small chunks
1 tsp chopped fresh rosemary
100g/3.5oz asparagus
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
  • Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
  • Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
  • Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
  • Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
  • Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

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