Chicken And Chorizo Packets Recipes

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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.

SLOPPY CHICKEN 'CHORIZOS'



Sloppy Chicken 'Chorizos' image

The all-American Sloppy Joe heads South of the border in this blended fusion. I chose to top mine with Mexican crema (sour cream) and slices of avocado.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 14

1 pound ground chicken
1 (9 ounce) package ground chorizo sausage
½ cup chopped yellow onion
1 tablespoon butter
3 cloves garlic, minced
1 cup ketchup
¾ cup beef broth
1 tablespoon brown sugar
1 ½ teaspoons chipotle chile powder
½ teaspoon dry mustard powder
½ teaspoon hot sauce
salt and ground black pepper to taste
1 tablespoon beef broth, or more as needed
6 pretzel rolls, split and toasted

Steps:

  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
  • Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

Nutrition Facts : Calories 654.7 calories, Carbohydrate 71.3 g, Cholesterol 88.6 mg, Fat 23.9 g, Fiber 2.5 g, Protein 36.6 g, SaturatedFat 9 g, Sodium 1199 mg, Sugar 11.9 g

FOIL-PACKET RICE WITH CHORIZO AND CHICKEN



Foil-Packet Rice with Chorizo and Chicken image

Frozen rice is a versatile shortcut ingredient and the key to these flavorful foil packs. The rice is layered in while still frozen to provide a buffer of time that keeps it from overcooking. As the rice thaws, the other ingredients start cooking and lightly char and then the rice can absorb all the bubbling liquids and rendering inside the pack.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 cups frozen cooked white rice
1 yellow or red bell pepper (or 1/2 of each), thinly sliced
2 links fully cooked chorizo, thinly sliced
1/2 cup pimiento-stuffed green olives, halved if large
1 8-ounce can tomato sauce
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 scallions, thinly sliced
1 1/2 pounds skinless, boneless chicken thighs, cut into 12 pieces total
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill to medium. Toss the rice, bell pepper, chorizo, olives, tomato sauce, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the green parts for topping.
  • Tear off four 18-inch-long sheets of heavy-duty foil. Divide the rice mixture among the foil sheets. Add the chicken to the empty bowl along with the remaining 1 tablespoon olive oil, the paprika, oregano, garlic powder, 1 teaspoon salt and a few grinds of pepper. Toss to coat.
  • Put the chicken on top of the rice mixture (3 pieces per packet). Bring the short ends of the foil together and fold twice to seal, then fold in the sides to form packets.
  • Grill the foil packets, flipping occasionally, until the chicken is cooked through, about 25 minutes. Remove from the grill and let stand 5 to 10 minutes.
  • Carefully open the packets. Sprinkle with the chopped parsley and reserved scallion greens.

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.

CHORIZO AND CHICKEN SKEWERS



Chorizo and Chicken Skewers image

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
  • Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
  • Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 5.6 g, Cholesterol 82.2 mg, Fat 26.6 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9 g, Sodium 769.7 mg, Sugar 2.4 g

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