CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
- Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
- Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
- Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
- Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams
STIR-FRIED PEPPERS WITH CHORIZO
Provided by Florence Fabricant
Categories dinner, easy, quick, main course, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large, heavy skillet. Add the chorizo and saute until lightly browned. Remove the chorizo from the skillet, draining it well.
- Add the pepper strips to the skillet and stir-fry until they have wilted, about five minutes. Return the chorizo to the skillet and add the vinegar. Mix well and transfer to a serving dish. Sprinkle with parsley and serve as a side dish with an omelet, with grilled chicken or grilled shrimp.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1405 milligrams, Sugar 3 grams
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
- Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
- Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
CHORIZO STEW
I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
- Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
- Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
- Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
- Season to taste.
- Ladle into bowls and top with the spring onion.
Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6
CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Steps:
- 1. Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar. 2. Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate. 3. Add as many bread slices to pan as will fit in one layer. cook until golden on both sides about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necesssary. 4. Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and saute until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered until stew thickens slightly 5 to 10 minutes longer. 5. Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
CHORIZO-POTATO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
PAN ROASTED CHORIZO WITH ONIONS AND GARLIC
Make and share this Pan Roasted Chorizo With Onions and Garlic recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 400 degrees. Place in a cast iron skilled the chorizo, sliced onions and garlic. Brush with olive oil. Roast until the sausages are cooked through and browned, about 12-15 minutes, turning once.
Nutrition Facts : Calories 1110, Fat 91.9, SaturatedFat 34.5, Cholesterol 211.2, Sodium 2965.4, Carbohydrate 8.8, Fiber 0.6, Sugar 1.6, Protein 58.3
PALEO CHORIZO SWEET POTATO AND KALE STEW
This nutritious soup takes inspiration from the flavors of Spain. Garnish with store-bought (or homemade) harissa to add heat or garnish with a sprinkling of chopped Italian parsley.
Provided by squawk93
Categories Stew
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
- Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
- Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
- Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 17.8 g, Cholesterol 24.9 mg, Fat 14.9 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 4.6 g, Sodium 925.1 mg, Sugar 3.8 g
CHORIZO-TOMATO STEW ON GARLIC CROUTONS WITH ZESTY PARSLEY SPRINKLE
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a large soup pot over medium-high heat with the 2 tablespoons of EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook for 3 to 4 minutes. Add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.
- Pile the parsley leaves, lemon zest, and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
- To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the garlic croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.
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