EASY CHICKEN AND SHRIMP PAELLA
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp. Arborio rice soaks up the dish's savory flavors as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
- Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
- Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY
Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add shrimp to skillet and season with Chesapeake Bay seasoning.
- Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
- Heat oil in a large skillet over medium-high heat.
- Add sausage to skillet.
- Cook until browned, turning links frequently.
- Reduce heat to medium-low and add water to skillet.
- Cover and simmer for 12 minutes. Remove from skillet and set aside.
- Add onions and bell peppers to the same skillet and cook for 2 minutes.
- Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
- Stir in shrimp and garlic.
- Pour chicken stock into pan and stir until well-incorporated.
- Add salt and pepper.
- Remove from heat.
- Top with parsley and serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams
PAELLA WITH CHICKEN, CHORIZO AND SHRIMP
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
- Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
- Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
- Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
- Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams
EASY CHICKEN, CHORIZO AND SHRIMP PAELLA
Easy Chicken, Chorizo and Shrimp Paella is a one skillet supper that's simple yet anything but ordinary.
Provided by Iowa Girl Eats
Categories entree, seafood, skillet dinner
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and cayenne pepper if using then saute until tomatoes are softened, 3 minutes.
- Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.
SPANISH STUFFED CHICKEN WITH SHRIMP AND CHORIZO
Really a nice change from every day stuffed chicken breasts. It takes a little work, but not too much. I sometimes will make this ahead, cover well with saran wrap and bake the next day - It works great. Serve with plain white rice or polenta. It is so pretty, this is great served for company. And take advantage of canned tomatoes, canned olives and any size shrimp that is on sale. You can even use pre-cooked, but I prefer the flavor of cooking them myself for the stuffing. Fresh parsley does add a lot of flavor and the Manchego is wonderful if you can get it, but Monterey Jack will work just fine. A side salad with the polenta or rice, and you have a great dinner.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h5m
Yield 4-5 chicken breasts, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Chicken -- Remove the refrigerator and let it come somewhat to room temperature They are much easier to pound out when NOT ice cold. I prefer to put mine in a large plastic bag - press all the air out and seal - then pound away. I use a meat mallet, but a heavy pan, rolling pin or pretty much anything heavy will work. I pound as thin as possible without breaking the chicken up or making any holes in the breast. Salt and pepper well and then just set to the side as you make the filling.
- Chorizo -- In a large saute pan (I use a heavy oven proof pan that way everything is cooked in one pan) If you don't have one, use what you have on hand. Add 1/2 teaspoon olive oil and sauté the chorizo on medium heat until golden brown 4-5 minutes. Remove to a plate lined with a paper towel to drain any excess grease. Pour out the grease from the pan.
- Shrimp -- Add to the same pan, the remaining 1/2 teaspoon olive oil and put back on medium heat. Add the shrimp and onion and saute just a couple of minutes until the shrimp are just beginning to turn pink - It won't take long. NOTE: You can use any size shrimp, as long as you end up with 1 cup diced. As soon as they start to turn pink, remove from the heat and add the olives, parsley, bread crumbs, salt (go easy, the olives are salty) and pepper. Mix well and remove to a small bowl so the shrimp do not continue to cook. Add the chorizo to the shrimp mixture and stir well. Add a drizzle of olive oil if necessary to hold the dressing together.
- Sauce -- In the same pan, add the shallots and white wine to deglaze the pan and cook just a minute if that. Add the tomatoes, chicken broth and parsley. Remove from the heat.
- Stuffing -- Lay out the chicken breasts and top with the shrimp and chorizo filling. Roll up the chicken and secure with a toothpick. The filling will fill 4-5 breasts depending on the size. If there is any leftover, just freeze it for another time.
- Bake -- Heat the oven to 350, middle shelf. If using a oven proof saute pan, add the chicken seam side down right in the pan with the sauce. Use a spoon and spoon some of the sauce over the chicken. If using a casserole dish, add the chicken seam side down and pour the tomato sauce over the top.
- Cover with foil and bake for 30-40 minutes (the thickness of the chicken and the type of pan can affect cooking times). The last 10 minutes, uncover and top each chicken roll with cheese (I love manchego, but Monterey Jack will work just fine) and cook until bubbly and the cheese is melted.
- Serve -- I love polenta with this, white rice is also good. No need to flavor other than salt and pepper because of the tomato sauce. But I do like to garnish with some chopped scallions.
Nutrition Facts : Calories 306.5, Fat 5.4, SaturatedFat 1.1, Cholesterol 178.9, Sodium 657.9, Carbohydrate 15.9, Fiber 2.3, Sugar 5.5, Protein 41.9
CHICKEN AND CHORIZO SAUSAGE GUMBO
Make and share this Chicken and Chorizo Sausage Gumbo recipe from Food.com.
Provided by The Great Googilymo
Categories Gumbo
Time 3h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
- Be careful not to burn. Set aside.
- In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
- Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
- simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.
Nutrition Facts : Calories 1007.8, Fat 74.3, SaturatedFat 19, Cholesterol 171.2, Sodium 1180.4, Carbohydrate 39.6, Fiber 8, Sugar 8.6, Protein 49.2
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
CHICKEN, SHRIMP AND SAUSAGE STEW
Categories Soup/Stew Chicken Olive Onion Tomato Stew Sausage Shrimp Bell Pepper White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Sauté sausage in heavy large pot over medium heat until brown, about 4 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until browned, about 3 minutes per side. Transfer chicken to bowl with sausage. Pour off all but 1 tablespoon pan drippings.
- Add onions and bell peppers to pot; sauté until golden brown, about 15 minutes. Add garlic, oregano, thyme and paprika; sauté 2 minutes. Return sausage, chicken and any accumulated juices to pot. Add tomatoes with juices, chicken broth and wine. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 25 minutes.
- Uncover pot. Add olives and simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 40 minutes. Add shrimp and simmer just until cooked through, about 5 minutes longer. Season to taste with salt and pepper. (Stew can be prepared 1 day ahead. Refrigerate until cold, then cover tightly and refrigerate. Before serving, rewarm over medium-low heat.)
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- Make the marinade. In a ziplock bag, combine the olive oil, paprika, oregano, rosemary, salt, and pepper. Close the bag and squeeze to mix the ingredients together. Add the chicken, secure the bag, and massage the chicken cubes with the marinade. Place in the refrigerator for at least one hour.
- Make the sofrito. In a large bowl, mix together the olive oil, chopped tomatoes, garlic, red pepper flakes, saffron, parsley, lemon zest, onion, and red bell pepper. Stir well and set aside.
- In a large skillet over medium heat, slide the chorizo into the pan and begin to break up the meat with a spoon. Cook, stirring and breaking up the meat, until browned and cooked through – about 4-5 minutes. If you are using dried chorizo, saute the sliced rounds, stirring, until browned and some of the fat has been rendered out.
- Without draining the chorizo drippings from the pan, add the rice and stir until all the grains are coated with the chorizo fat.
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- Pat shrimp dry and season with salt, pepper and the remaining spices. Toss to make sure shrimp is well coated with the spice mixture. Set aside for now.
- Heat a large cast iron skillet over medium-high. Add Chorizo and brown on both sides (about 4 minutes or so as Chorizo is already cooked.) Remove Chorizo to a side plate for now.
- In the same skillet, add a little extra virgin olive oil if needed (there should be a bit of Chorizo fat in skillet already thought). Add summer squash to the heated skillet. Sprinkle with a little salt and pepper and sear undisturbed for about 3 to 4 minutes on one side. Turn over and sear another 2 minutes on the other side until nicely colored. Transfer squash to the plate of Chorizo for now.
- In the same skillet, now add a little extra virgin olive oil and tilt skillet to make sure the bottom is well coated. Be sure oil is well-heated until shimmering but not smoking. Now, add the shrimp (shrimp should sizzle upon contact.) Cook, stirring frequently, until shrimp flesh starts to turn a little pink, but still not quite fully cooked (about 3 minutes or so depending on size of shrimp.) Return the Chorizo and squash to the skillet. Toss to combine. Cook another 3 minutes or until shrimp turns fully pink and tails turn a bright red.
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- Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
- Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
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- Boil a pot of water and cook your pasta according to the package. I cooked mine al dente since it will continue to soften in the sauce. Drain off the water using a colander and drizzle the pasta with olive oil. Set it aside.
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- Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices.
- Heat the oil in a pan on medium high heat. Add in the shrimp and sear for 2 minutes per side until pink. Remove the cooked shrimp from the pan and set aside on a plate.
- Add the chopped chorizo to the pan and cook for 4-5 minutes until the chorizo slices are golden and slightly crispy. Add the diced onion and garlic to the pan and cook for another 2 minutes until the onion begins to soften.
- Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes until the tomatoes begin to soften and the sauce has thickened.
CHICKEN, SHRIMP & CHORIZO PAELLA | BETTER …
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- Meanwhile, in a 15-inch paella pan heat oil over medium-high heat. Add chicken to pan. Cook, turning occasionally, until chicken is browned, about 5 minutes. Add chorizo. Cook 1 minute more. Transfer all to a plate. Add onion and garlic to pan. Cook and stir 2 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until tomatoes are thickened and almost pastelike.
- Return chicken and chorizo to pan. Add chicken broth, saffron mixture, and 1/2 tsp. salt; bring to boiling over high heat. Add rice to pan, stirring once to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, about 12 minutes. (If your pan is bigger than your burner, rotate every few minutes to ensure the rice cooks evenly.) Reduce heat to low. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Top with shrimp and peas. Turn heat to high. Cook without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove. Cover pan with foil. Let rest 10 minutes before serving. Top with olives, if desired, and parsley.
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5/5 Estimated Reading Time 5 mins
- In the paella pan over medium-high heat, heat olive oil and cook the chicken thighs (or drumsticks) until browned and cooked through. Remove.
- Cook onion, paprika and garlic for 5 minutes. Add grated tomatoes and cook until all liquid has evaporated and the mixture has a jam like consistency, 15-20 minutes. Add some water if the mixture begins to stick to the pan. Remove.
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- If using link-style chorizo, remove the sausage from its casings. Cook the chorizo in an enameled cast-iron or other heavy-bottomed deep-sided sauté pan or Dutch oven over high heat, using a spoon or spatula to break it up into crumbles, for 10 minutes or until browned and starting to become crispy. Using a slotted spoon, remove the chorizo from the pan and place it in a large bowl, leaving the grease in the pan.
- Reduce the heat to medium and add the shrimp to the pan with the sausage grease. Cook the shrimp for about 3 minutes per side, until pink and no longer opaque. Transfer the cooked shrimp to the bowl with the cooked chorizo.
- Add the chicken to the pan and cook for about 3 minutes per side, until slightly browned. Transfer the cooked chicken to the bowl with the shrimp and chorizo and set aside.
- If there isn’t any grease left in the pan, add a tablespoon of butter. Turn the heat up to high and add the chopped celery, onion, and bell pepper. Sauté for about 10 minutes, until the onion is translucent and starting to brown and the bell pepper has softened. Add the garlic and cook for an additional 3 minutes, or until fragrant. Add the tomatoes, broth, coconut aminos, hot sauce, lemon juice, oregano, salt, onion powder, black pepper, and cayenne pepper. Stir to combine and bring to a simmer over medium heat.
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- Put the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook, until well browned on both sides, about 10 minutes.
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