CHICKEN AND CHORIZO TACOS
Make and share this Chicken and Chorizo Tacos recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Heat oil in a nonstick frying pan.
- Add the chicken, salt and cumin and fry over a medium heat until the chicken is cooked through, 5 to 8 minutes; stir frequently to prevent large lumps from forming.
- Meanwhile, arrange the taco shells in one layer on a large baking sheet and heat in the oven for about 8 to 10 minutes, or according to package directions.
- Add the chorizo and the scallions to the chicken mixture and stir to combine; cook until just warmed through, stirring occasionally.
- Add salt and freshly ground black pepper if desired, to taste.
- To assemble the tacos, place 1 to 2 spoonfuls of the chicken mixture in the bottom of a warm taco shell.
- Top with a generous sprinkle of chopped tomato, shredded iceberg and grated Cheddar cheese.
- Serve with tomato salsa and enjoy!
Nutrition Facts : Calories 720.8, Fat 47.8, SaturatedFat 20.4, Cholesterol 175.6, Sodium 1424, Carbohydrate 30.5, Fiber 3.6, Sugar 4, Protein 43.1
CHICKEN AND CHORIZO PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
- Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.
- Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.
SPICY CHICKEN AND CHORIZO TACOS
My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos - both of which I made fresh at home in the time it took the meats to cook through.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
- While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
- While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
- Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.
SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS
Make and share this Spanish Chicken With Chorizo and Chickpeas recipe from Food.com.
Provided by jenpalombi
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
- Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
- Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.
Nutrition Facts : Calories 646, Fat 34.8, SaturatedFat 10.2, Cholesterol 125.5, Sodium 1162.4, Carbohydrate 36.2, Fiber 6.3, Sugar 2.8, Protein 45.9
ONE-POT CHICKEN AND CHORIZO
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Provided by Alice Liveing
Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
- Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
- Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
- Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
- Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
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