CHICKEN LIVER & CHORIZO OPEN SANDWICH
A thrifty, speedy supper for two - allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce
Provided by Cassie Best
Categories Lunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
- Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
- Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.
Nutrition Facts : Calories 923 calories, Fat 60 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 3 milligram of sodium
CHORIZO AND CHICKEN SKEWERS
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
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
CHICKEN AND CHORIZO (LEFTOVERS IN TASTY DISGUISE)
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
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 LIVER AND CHORIZO SALAD
Serves:2 as a light meal, 4 as an appetizer. Made in minutes, this smoky salad is just what's needed for a lazy summer lunch, perfect with a pile of crusty bread and a glass or two of chilled dry sherry.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chicken livers in the seasoned flour, shaking off any excess. Set aside.
- Heat the vegetable oil in a heavy-based frying pan over a medium-high heat and fry the chorizo slices for 3-4 minutes or until crisp.
- Use a slotted spoon to remove the chorizo slices onto a warm plate, leaving the chorizo flavoured oil in the pan.
- Add the chicken livers to the pan and fry for 2-3 minutes or until golden-brown and just cooked through.
- Remove the chicken livers from the pan and add to the chorizo.
- Pour off any excess oil from the pan, leaving behind the juices. Return the pan to the heat, pour in the sherry and stir to deglaze, scraping up any flavorsome brown bits from the bottom of the pan.
- In a small bowl, whisk together the olive oil and vinegar with a pinch of salt and freshly ground black pepper. Taste and add more olive oil or vinegar if necessary.
- Pour enough dressing over the mixed leaves and tomatoes to coat lightly and toss gently to combine.
- Divide the salad between serving plates then scatter over the chorizo and chicken livers, pour over the pan juices and serve with crusty bread.
Nutrition Facts : Calories 621, Fat 50, SaturatedFat 10.4, Cholesterol 357.6, Sodium 446.3, Carbohydrate 5.2, Fiber 0.8, Sugar 2.4, Protein 24.1
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