Chicken Chorizo Patty Melt Recipes

CHICKEN AND CHORIZO PACKETS

Chicken and Chorizo Packets image

Provided by Food Network Kitchen

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 ounces dried chorizo, thinly sliced (about 1/2 cup)
1 Fresno chile or red jalapeno pepper, quartered (remove seeds for less heat)
4 scallions, cut into 3-inch pieces
1 cup fresh cilantro
3 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 teaspoon cumin seeds
Juice of 1 lime, plus wedges for serving
Kosher salt
1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
1 18-ounce tube prepared polenta, sliced into 12 rounds
2 red bell peppers, sliced
1/4 cup crumbled Cotija cheese

Steps:

Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.
Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.

CHICKEN AND CHORIZO POZOLE

Chicken and Chorizo Pozole image

Provided by Tyler Florence

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon extra-virgin olive oil
2 onions, diced (about 2 cups)
6 cloves garlic, sliced
11 ounces Mexican pork chorizo
2 tablespoons ground New Mexican chili powder
8 cups chicken stock
28 ounces canned crushed tomatoes
25 ounces canned hominy
2 boneless, skinless chicken breasts
2 limes, juiced
1 1/2 tablespoons kosher salt
Green cabbage, shredded
Jalapeno, sliced
Red radish, sliced
Ripe avocado, sliced
Fresh limes wedges
Fresh cilantro

Steps:

Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.

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