Chicken Chorizo Pollo Con Chorizo Recipes

CHORI POLLO (CHORIZO CHICKEN)

Steps:

• In a 10-inch skillet, add chorizo and onions. Cook about 5 minutes or until there is not pink in chorizo and onions are translucent.
• With a slotted spoon, remove chorizo and onions from the skillet. Leave drippings in the pan.
• Add cubed chicken to the pan and cook 5 to 6 minutes or until cooked through.
• Add chorizo and onions back to the skillet. Add taco seasoning and paprika. Stir. Simmer 5 minutes. Sprinkle cheese on top, serve when cheese melts.

CHICKEN CHORIZO (POLLO CON CHORIZO)

Steps:

• Season the chicken liberally with paprika.
• Brown the chicken in a pan using the olive oil.
• Remove the chicken.
• Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
• Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
• Add the garlic and continue to cook lightly for a few minutes.
• Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
• Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
• Serve with boiled potatoes. Peas are a good accompaniment.

CHICKEN AND CHORIZO RICE

Steps:

• Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

POLLO CON CHORIZO (CHICKEN WITH CHORIZO)

Steps:

• Coat the chicken with the paprika, make sure they are covered evenly, then season with salt and pepper. In a large skillet heat the olive oil and cook the chicken pieces until golden brown. Transfer chicken to a plate. Add the onion, garlic and chorizo to the pan and cook for 2 to 3 minutes. Add the tomatoes, bay leaves, and sherry and bring to a boil. Place the chicken in the pan with the sauce. Cover and simmer for about 40 minutes. After the 40 minutes uncover and season to taste with salt and pepper. Cover again and let it simmer for another 20 minutes. Cool 5 minutes before serving.

ONE-POT CHICKEN AND CHORIZO

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.

CHICKEN CHORIZO POSOLE

Steps:

• Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.