CHICKEN AND CHORIZO RECIPES | BBC GOOD FOOD
Chicken and chorizo are a dream combination, with the Spanish sausage lending a beautiful, smoky flavour to jambalayas, stews, paellas, roasts and one-pots.
Provided by Good Food team
Number Of Ingredients 1
CHICKEN AND CHORIZO PASTA | SAINSBURY'S RECIPES
Make extra for tomorrow's lunch
Provided by Sainsbury's
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
Cook the pasta in a large pan of boiling water for 12 minutes. Drain and set aside.
Meanwhile, heat the oil in a large, deep frying pan. Add the onion, garlic and chorizo and fry, stirring, for 6-8 minutes until the onion and garlic are soft and golden.
Add the chicken and fry for 5-10 minutes until cooked through with no pink remaining.
Tip the pasta into the pan with the chicken mixture and stir in the crème fraîche and parsley. Squeeze over the lemon juice, mix together and serve immediately.
Nutrition Facts : Calories 714 calories, FatContent 25.7 grams, SaturatedFatContent 9.4 grams, SugarContent 5.8 grams, SodiumContent 1500.0 milligrams salt, CarbohydrateContent 20.2 grams, FiberContent 0.2 grams, ProteinContent 9.6 grams
More about "how to make spanish chorizo recipes"
CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
CHICKEN AND CHORIZO PASTA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 35 minutes
Cuisine European
Calories 714 calories per serving
Cook the pasta in a large pan of boiling water for 12 minutes. Drain and set aside.
Meanwhile, heat the oil in a large, deep frying pan. Add the onion, garlic and chorizo and fry, stirring, for 6-8 minutes until the onion and garlic are soft and golden.
Add the chicken and fry for 5-10 minutes until cooked through with no pink remaining.
Tip the pasta into the pan with the chicken mixture and stir in the crème fraîche and parsley. Squeeze over the lemon juice, mix together and serve immediately.
HOW TO MAKE CHORIZO - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 4
Total Time 25 minutes
Category main dish
- Heat a heavy-bottomed skillet over medium-high heat. Quickly toast chilies on the hot skillet for 30–60 seconds.Place chilies in a bowl and cover with hot water. Let them soak in the water for 15 minutes.Drain chilis, reserving 2 tablespoons of water. Add chilies to a blender with onion, garlic, oregano, cumin, coriander, salt, lime juice, and reserved water. Blend until pureed and a thick paste forms.In a large bowl, combine chili paste and ground pork. Using a spoon or sturdy spatula, mix pork and paste until well combined. You can also use a stand mixer with a paddle attachment to mix pork and chili paste.Cook chorizo in a hot skillet until done, or transfer chorizo to a resealable plastic bag and freeze until ready to use.
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