Chicken And Chorizo Stew Recipes

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

Steps:

• Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
• Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
• Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
• Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
• Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
• Season with salt & pepper to taste. Serve.

Steps:

• Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
• Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
• Once chicken is cool enough to handle, shred into bite sized pieces.
• In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
• Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
• Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
• Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
• Add the shredded chicken, cook until it is heated through.
• Remove from the heat, and stir in the vinegar.
• Ladle into serving bowls, topping with chopped parsley to garnish.

Steps:

• Heat the oil in a large casserole dish and fry the pork/chicken until golden.
• Add the onion, garlic and red pepper and fry until the onion is tender, then pour over the tomatoes and stock.
• Bring to the boil then cover and simmer for 35mins.
• Add the chorizo and olives and simmer for a further 5 mins. or until the pork/chicken is cooked through.
• Serve with jacket potatoes.