Chorizo Sausage Recipes Recipe For Chicken Recipe For Banana

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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.

SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION



Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction image

This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h50m

Yield 8

Number Of Ingredients 32

1 cup buttermilk
¼ cup Mexican-style hot sauce (such as Cholula®)
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
cooking spray
1 cup bread crumbs
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon thyme leaves
½ teaspoon chipotle chili powder
2 ½ cups milk
2 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grits
½ (8 ounce) package shredded Mexican cheese blend
4 tablespoons butter
1 pound ground chorizo
1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 cup cherry tomatoes
1 cup vegetable broth
1 tablespoon Worcestershire sauce
1 tablespoon Mexican-style hot sauce (such as Cholula®)
½ cup heavy cream
1 teaspoon crumbled Cotija cheese, or to taste

Steps:

  • Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
  • Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
  • Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
  • Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
  • While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
  • Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
  • Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

Nutrition Facts : Calories 712.7 calories, Carbohydrate 44.2 g, Cholesterol 139.3 mg, Fat 42.2 g, Fiber 2.5 g, Protein 37.9 g, SaturatedFat 20.3 g, Sodium 1950 mg, Sugar 8.3 g

CHORIZO, CHICKPEA & BANANA STEW



Chorizo, Chickpea & Banana Stew image

This is a unique-tasting stew that's packed with flavor. You can use plantains instead of bananas, but they need to be cooked a bit longer. I make my own lean turkey chorizo for this, but any chorizo will do. If you're unconcerned about calories, serve this with some additional fried bananas - yum!

Provided by rpgaymer

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
1 onion, chopped
2 garlic cloves, chopped
1 1/2 tablespoons ginger, grated
3/4 lb chorizo sausage, casings removed and crumbled
1 (15 ounce) can diced tomatoes, undrained
1 pint beef stock or 1 pint chicken stock
3 bananas, peeled and sliced
1 (15 ounce) can chickpeas, rinsed and drained
1 teaspoon salt
1/4 teaspoon black pepper
cilantro, to garnish

Steps:

  • Heat the oil in a large pan over medium-high heat. Stir in the onion, garlic and ginger and fry for 2-3 minutes. Add the chorizo and brown the meat for a further 2-3 minutes. Drain off any excess fat if desired.
  • Add the tomatoes and stock, stir, and bring to a boil. Lower heat, cover, and simmer gently for 30 minutes.
  • Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. Season with a salt & pepper and serve garnished with cilantro.

Nutrition Facts : Calories 670.5, Fat 38.1, SaturatedFat 13.3, Cholesterol 75, Sodium 2406, Carbohydrate 54.6, Fiber 9.1, Sugar 14.9, Protein 29.6

CHICKEN AND CHORIZO PAELLA ON THE GRILL



Chicken and Chorizo Paella on the Grill image

Use an 8-person paella pan on the grill.

Provided by JWynne

Categories     World Cuisine Recipes     European     Spanish

Time 3h

Yield 8

Number Of Ingredients 16

1 ½ pounds chicken thighs
1 ½ teaspoons hot paprika, divided, or to taste
salt and ground black pepper to taste
½ cup olive oil, divided
1 (28 ounce) can crushed fire-roasted tomatoes
2 cups diced sweet onion
8 ounces dry-cured chorizo, thinly sliced
5 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon saffron
½ teaspoon dried oregano
2 ½ cups uncooked Bomba rice
6 cups chicken stock, divided
1 red bell pepper, cut into matchsticks
2 cups string beans
½ cup Marcona almonds, halved

Steps:

  • Place chicken on a plate and season with 1/2 teaspoon paprika, salt, and pepper. Refrigerate for 2 hours.
  • Preheat a grill for medium heat. Place a large paella pan on the grate. Heat about 1 tablespoon olive oil in the pan. Add chicken; sear until browned, about 4 minutes per side. Remove chicken and wrap in aluminum foil.
  • Heat remaining olive oil in the pan. Add tomatoes, onion, chorizo, and garlic. Cook until tomato juices are mostly reduced, 5 to 10 minutes. Stir in remaining paprika, turmeric, saffron, and oregano. Add rice and cook for 5 minutes. Pour in 4 cups chicken stock; increase heat to high. Stir once and close the grill lid. Cook until the rice on the bottom becomes crispy, about 8 minutes.
  • Scrape the bottom of the pan and turn rice over 4 or 5 times until a crust forms at the bottom. Add bell pepper, string beans, and the chicken thighs. Pour in remaining chicken stock. Stir and flip rice until stock is absorbed and rice is tender, 10 to 15 minutes more. Garnish with almonds.

Nutrition Facts : Calories 739.4 calories, Carbohydrate 67.5 g, Cholesterol 78.5 mg, Fat 39 g, Fiber 6.8 g, Protein 30.5 g, SaturatedFat 9.1 g, Sodium 1068.9 mg, Sugar 3.9 g

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

BANANA CREPES



Banana Crepes image

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Provided by Jessica Eymann

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 20m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6 bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

Steps:

  • Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
  • Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
  • Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
  • Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g

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