Chicken With Chorizo And Butter Beans Recipes
CHICKEN WITH CHORIZO AND BUTTER BEANS
I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.
Provided by Sackville
Categories Stew
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
- Lift out the chicken and add the chorizo to the pan.
- When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
- Add the garlic and a tablespoon of parsley.
- Cover and cook gently for another 10 minutes.
- Add the tomatoes and beans and give it a stir.
- Add a little water if the mixture is a bit thick.
- Return the chicken to the pot, along with the thyme and bayleaf.
- Turn up the heat and bring up to a simmer.
- Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
- Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
- Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
SPANISH BEANS WITH CHICKEN & CHORIZO
This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done
Provided by Mary Cadogan
Categories Dinner, Main course
Time 6h
Number Of Ingredients 8
Steps:
- Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
- Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
- Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.
Nutrition Facts : Calories 803 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 1.35 milligram of sodium
SPANISH-STYLE CHICKEN WITH A MUSHROOM-CHORIZO SAUCE AND BUTTER-H
This is a great Spanish-style meal, courtesy of Rachael Ray. Make sure you read the directions all the way through before making so you can be cooking while the potatoes are boiling, etc...
Provided by LifeIsGood
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring to a boil. Cook them for about 12 minutes, or until they are fork tender. Once they are cooked, drain the potatoes and return them to the pot, then put them over medium heat for about 1 minute to dry them out. turn the heat off and add the chives, butter, half of the parsley, salt, pepper and hot sauce to taste. Stir the potatoes until the butter has melted, then transfer to a serving platter.
- While the potatoes are cooking, preheat a large skillet over med-high heat with 2 T of the olive oil. Season the chicken with the salt, pepper, thyme and paprika. Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until it is cooked through. Remove the chicken to a plate and cover it with aluminum foil to keep them warm. Return the skillet to the cooktop over med-high heat. Add the remaining 2 T of olive oil and the chorizo and cook, stirring frequently, for about 2 to 3 minutes. Remove the chorizo from the skillet to a plate using a slotted spoon and reserve.
- Turn the heat up to high and add the mushrooms to the same skillet. Spread them out in an even layer and resist the urge to stir for a couple of minutes so that the mushrooms can start to brown. Once they are brown, go ahead and shake the pan up, stir and continue to cook them for 2 minutes more. Then add the onions, garlic and reserved chorizo and season with salt and pepper. Continue to cook, stirring occasionally, for about 3 minutes more, or until the onions start to look tender. Add the sherry and cook for 1 more minute. Then add the chicken stock and bring to a boil. Simmer for about 2 minutes. Add the remaining parsley and stir it to combine, then taste and adjust the seasonings with salt and pepper.
- To serve, arrange the cooked chicken breasts on serving plates, top with the mushroom-chorizo sauce, and serve the butter and herb spubs alongside.
Nutrition Facts : Calories 864.5, Fat 45.8, SaturatedFat 14.7, Cholesterol 142.6, Sodium 951.1, Carbohydrate 60.9, Fiber 7.5, Sugar 7.2, Protein 48.9
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#weeknight #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #main-dish #beans #pork #poultry #winter #stews #chicken #stove-top #dietary #seasonal #meat #pork-sausage #taste-mood #savory #equipment #number-of-servings #4-hours-or-less
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