RECIPE USING CHORIZO RECIPES

Name: Potato & chorizo breakfast hash
Total time: 20 min
Yield: 2
Ingredients: 1 large onion; 1 clove of garlic; 120 g quality chorizo; 2-3 cooked potatoes; 1/2 bunch of fresh flat-leaf parsley; olive oil; 2 large free-range eggs

CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES

Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE | BB…

Spanish chicken traybake with chorizo & peppers recipe | BB… image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

Ingredients

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, or keto bread, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
Rub the herb and garlic paste on the underside of the chicken to flavour it.
Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, FatContent 29 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.9 milligram of sodium

More about "recipe using chorizo recipes"

TOMATO & CHORIZO RISOTTO RECIPE | BBC GOOD FOOD

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Italian
Calories 695 calories per serving

Gradually add the hot stock, a ladleful at a time – stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

See details

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Lunch
Cuisine North America, Mexican
Calories 269 calories per serving

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

See details

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE | BB…

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage. To make this keto-friendly, serve with keto bread.
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Spanish
Calories 438 calories per serving

Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

See details

TOMATO & CHORIZO RISOTTO RECIPE | BBC GOOD FOOD

Gradually add the hot stock, a ladleful at a time – stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

See details

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

See details

EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES

An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
From recipes.sainsburys.co.uk
Total Time 35 minutes
Cuisine European
Calories 580 calories per serving

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

See details

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

See details

EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES

Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

See details

CHORIZO STUFFED BELL PEPPERS RECIPE | ALLRECIPES

I modified this recipe quite a bit; I used ground beef instead of the chorizo and made a batch of mexican rice instead of plain rice and added it to the mixture using the rest of the ingredients in recipe …
From allrecipes.com

See details

39 DELICIOUS CHORIZO RECIPES | TASTE OF HOME

Jun 26, 2019 · Chorizo Chili I modified a bean soup recipe and came up with this wonderful chili. I make it mild, since that's how my family likes it, then I just add Tabasco sauce to spice up my bowl. Feel free to make it vegetarian by using soy chorizo …
From tasteofhome.com

See details

HOW TO MAKE CHORIZO RECIPE | LEITE'S CULINARIA

Feb 20, 2021 · Set up the grinder with a 3/16 (medium) die or, if you’re using a KitchenAid grinder attachment, start with the larger of the two dies for the first grind and then switch out to the …
From leitesculinaria.com

See details

EASY PAELLA RECIPE | ALLRECIPES

This recipe is fantastic - since I am on a "point" counting diet - I made a few minor changes - used tsp's of oil instead of tablespoons - no affect on the taste - also was out of paprika and used a little cumin - and used instant brown rice - lastly instead of chorizo …
From allrecipes.com

See details

HOW TO MAKE AND USE MEXICAN CHORIZO AT HOME - THE SPRUCE …

Jul 11, 2021 · It would be virtually impossible to make a complete list of how chorizo is employed in Mexican cuisine. Some of the most common uses: Scrambled eggs: Fry chorizo in a …
From thespruceeats.com

See details

SPANISH CHICKEN WITH CHORIZO AND POTATOES | NIGELLA'S RECIPE…

Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins. Cook for 1 hour, but after 30 …
From nigella.com

See details

39 DELICIOUS CHORIZO RECIPES | TASTE OF HOME

See details

HOW TO MAKE CHORIZO RECIPE | LEITE'S CULINARIA

See details

EASY PAELLA RECIPE | ALLRECIPES

See details

HOW TO MAKE AND USE MEXICAN CHORIZO AT HOME - THE SPRUCE …

See details

SPANISH CHICKEN WITH CHORIZO AND POTATOES | NIGELLA'S RECIPE…

See details

SMOKY SWEET POTATOES WITH CHORIZO BUTTER RECIPE | FOOD …

Using a knife, score the flesh of each potato in a crosshatch pattern. Drizzle evenly with remaining 1 tablespoon oil; season with remaining 1/2 teaspoon salt. Broil in preheated oven until ...
From foodandwine.com

See details

RECIPES | WHOLE FOODS MARKET

Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
From wholefoodsmarket.com

See details

HOW TO MAKE MEXICAN CHORIZO (RECETA PARA CHORIZO MEXICANO)

Jan 15, 2009 · There are many recipes using Mexican Chorizo, even on my site! You can make a batch of: Chorizo In Red Salsa; Papas Con Chorizo; ... This makes for an easy way to make any chorizo recipe easier since the meat is already cooked and especially for my chorizo …
From mexicoinmykitchen.com

See details

LOQUAT JAM RECIPE (USING FRESH LOQUATS) - HILDA'S KITCHEN BLOG

Apr 19, 2019 · The loquat is a delicious, plum-sized fruit that can be picked and eaten right off the tree. However, this unique fruit can also be enjoyed in various loquat recipes, including Loquat Margaritas, Loquat Salsa, and this yummy Loquat Jam Recipe.. Besides loquat jam, there are so many other loquat recipes…
From hildaskitchenblog.com

See details

TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES

2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces 2 cups finely …
From myrecipes.com

See details