Chicken Chorizo On Quinoa With Peppers Recipes

Steps:

• Preheat grill or broiler.
• Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden brown. Add onion and salt.
• a few more minutes until onion is soft and begins to turn golden. Add stock or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
• Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute. Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper. Meanwhile, grill the chorizo links about 8 to10 minutes over a moderately hot fire or broiler, turning often until cooked through to the center. To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

Steps:

• Tomato sauce:.
• Put diced tomatoes, garlic, and chipotle peppers into a food processor or blender and blend until relatively smooth. Pour sauce into a medium saucepan, add sugar, and bring to bubbling and then simmer on medium-low while you prepare the rest of the recipe (about 15-20 minutes). Stir occasionally.
• Filling:.
• Brown chorizo sausage in a large saute pan or skillet with 1 t chili powder, oregano, and cumin. Remove and set aside.
• Pour olive oil into the same pan over medium-high heat and add onion/bell pepper. Saute about 5 minutes, until soft. Add diced tomato and cook for about 2-3 more minutes. Stir in quinoa, chorizo, tomato and remaining teaspoon of chili powder . Mix well.
• Heat oven to 400 degrees. Spread half of the tomato sauce in a large casserole dish. Stuff the peppers with the chorizo/quinoa mixture and arrange them in the casserole dish. Ladle the remaining sauce over the peppers and sprinkle with the cheese. Bake covered for 30 minutes. Then uncover and bake another 5-10 minutes.
• Garnish with sour cream, diced avocado, and serve with refried black beans and tortilla chips or tortillas.

Steps:

• Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.
• Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Steps:

• Preheat grill or broiler.
• Make the quinoa by heating a medium sauce pot over moderate heat and melting butter.
• Add vermicelli and cook, stirring often, until pasta has turned golden-brown.
• Add onion and saute a few more minutes until onion is soft and begins to turn golden.
• Add Chicken Stock or water and bring to a boil and add quinoa.
• Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
• Heat olive oil in a large sauce pot over medium heat.
• Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color.
• Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
• Add julienne peppers, chiles and chicken stock and cook 10 to 15 minutes or until mixture thickens.
• Adjust with salt and pepper.
• Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.
• To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

Steps:

• Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
• Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
• In the meantime, rinse quinoa well in a fine mesh strainer.
• Add quinoa to the pot with the other ingredients, stir to combine.
• Add chicken broth and bring to a boil.
• Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cover quinoa with vegetable broth in an oven-proof saucepan. Bring to a boil. Cover the saucepan with aluminum foil.
• Bake in preheated oven until quinoa is dry and fluffy, about 15 minutes. Keep covered.
• Heat a skillet over medium heat. Pour in vegetable oil. Cook and stir onion and garlic until soft, about 5 minutes. Stir in tomatoes, annatto paste, vinegar, paprika, oregano, cumin, and chipotle pepper. Cook until mixture is thick and stew-like, 10 to 15 minutes.
• Toss the mixture with the baked quinoa. Let cool, about 10 minutes. Season with salt.

Steps:

• Trim the skin on the chicken thighs and set aside. For the mash, heat the milk and saffron in a small saucepan to just below boiling, then remove from the heat and set aside to infuse. Heat the oven to 180C/160C fan/gas 4.
• Heat the olive oil in a shallow 30cm casserole over a medium heat, fry the chorizo for 2 mins, then transfer to a dish using a slotted spoon. Fry the onions and peppers in the pan until starting to soften, about 10 mins. Add the garlic, cook for 2 mins more, then tip into the dish with the chorizo.
• Return the pan to a medium heat with any residual oil, then brown the chicken thighs on both sides. Season. If there's a lot of oil in the pan, pour away all but 1 tbsp. Add the rioja, scraping the bottom of the pan to release any sticky bits, then add the stock, bay and thyme.
• Add the chorizo and veg. Bring to a simmer, then transfer to the oven, uncovered. Cook for 35-40 mins, adding some water if the liquid starts to reduce too quickly.
• Meanwhile, make the mash. Cover the potatoes in lightly salted cold water, bring to the boil, and cook for 15 mins until tender. Drain, return to the pan, and leave for 5 mins to steam-dry. Mash the potatoes with the infused milk and butter. Beat in the olive oil and some seasoning. When the chicken is cooked through, season, scatter with thyme leaves and serve with the mash.

Steps:

• Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.
• Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Steps:

• Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.
• Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.