Skewered Chicken Chorizo With Cumin Aioli Recipes

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CHUNKY CHICKEN AND CHORIZO CHILI

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17



Chunky Chicken and Chorizo Chili image

Steps:

  • Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.
  • Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste.
  • Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3/4 pound chorizo, chopped
2 pounds ground chicken
3 tablespoons chili powder, 3 palm fulls
1 tablespoon ground cumin, a palm full
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15-ounce) can red beans, drained
1 bottle beer
1 (28-ounce) can diced fire roasted tomatoes
Salt
6 cups chicken stock
2 cups quick cooking polenta
2 tablespoons butter
2 scallions, finely chopped
2 tablespoons freshly chopped thyme leaves

STICKY CHICKEN & CHORIZO SKEWERS

Pair the winning combo of chicken and chorizo with a sticky garlic, honey and thyme glaze. Serve on skewers in homemade flatbreads

Provided by Anna Glover

Categories     Dinner, Lunch

Time 1h20m

Yield Serves 8 (with 16 flatbreads)

Number Of Ingredients 14



Sticky chicken & chorizo skewers image

Steps:

  • Whisk the olive oil, vinegar, thyme, paprika, garlic and 2 tbsp honey with plenty of black pepper. Pour ¾ of the marinade over the chicken and chorizo, reserving the rest to glaze the skewers later. Marinate for at least 2 hrs or overnight. Whisk the leftover 1 tbsp honey into the reserved marinade.
  • To make the flatbreads, mix the flour, olive oil, salt and yeast in a large bowl. Add 700ml water and knead to a rough dough. Tip onto a floured work surface and knead for 10 mins until smooth and elastic. Transfer to an oiled bowl and cover. Leave to double in size, about 1 hr.
  • Knock the dough back and divide into 16 small balls about 140g each. Roll each out on a floured work surface until a few millimetres thick and about 20cm wide. Heat a dry frying pan on a medium high heat and cook the dough for 3-4 mins until golden underneath and large bubbles start forming. Flip and cook for 1-2 mins more until lightly golden. You can keep the flatbreads warm in a low oven or on the barbecue, wrapped in foil.
  • Thread the chicken, chorizo and peppers onto eight large or 16 small metal skewers. Season with salt. Light a barbecue, let the flames die down and the coals turn ashy white, or heat the grill to medium high. Grill the skewers for 8-10 mins, turning every few mins until the chicken is cooked through. Use the remaining marinade to glaze the meat when turning.
  • With a fork, slide the meat and peppers off the skewers on to the flatbreads. Serve sides separately for guests to assemble their own kebabs.

Nutrition Facts : Calories 344 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

100ml olive oil
75ml sherry vinegar
½ small bunch thyme , leaves picked
1½ tbsp smoked paprika
4 garlic cloves , crushed
3 tbsp honey
4-5 chicken breasts (about 650g), cut into bite-sized chunks
200g chorizo ring, sliced into thick coins
250g padron pepper , or 3 green peppers cut into pieces
charred lemon halves or wedges, to serve
1.2kg strong white bread flour , plus extra for dusting
200ml olive oil , plus extra for proving
1 tbsp fine salt
2 x 7g sachets fast-action dried yeast

CHORIZO AND CHICKEN SKEWERS

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10



Chorizo and Chicken Skewers image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
  • Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
  • Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 5.6 g, Cholesterol 82.2 mg, Fat 26.6 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9 g, Sodium 769.7 mg, Sugar 2.4 g

2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

CHORIZO CROQUETAS WITH AïOLI

Try a new way to use chorizo, with these fabulous croquetas served with garlic mayonnaise. They require a little effort, but make a great starter or party snack

Provided by Diana Henry

Categories     Starter

Time 1h

Yield Makes about 25 croquetas

Number Of Ingredients 14



Chorizo croquetas with aïoli image

Steps:

  • Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
  • Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
  • Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
  • Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
  • Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
  • Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.

Nutrition Facts : Calories 212 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

50g butter
½ medium onion, finely chopped
70g plain flour
435ml whole milk
135g chorizo, cut into small chunks
50g grated manchego
2 tbsp finely chopped parsley
3 eggs, lightly beaten
150g dry breadcrumbs
groundnut oil, for frying
4 garlic cloves, crushed
2 large egg yolks (freeze the whites for another recipe)
250-300ml extra virgin olive oil
squeeze of lemon juice

GRILLED CHICKEN AND CHORIZO SKEWERS

This recipe uses the Spanish chorizo sausage; not to be confused with Mexican. From the National Chicken Board.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14



Grilled Chicken and Chorizo Skewers image

Steps:

  • For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop.
  • For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly.
  • Season with garlic powder, salt and pepper and brush generously with olive oil.
  • Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes.
  • Serve with cumin aioli.

Nutrition Facts : Calories 617.4, Fat 43.8, SaturatedFat 13.2, Cholesterol 120.7, Sodium 1288.9, Carbohydrate 17.7, Fiber 1.5, Sugar 4.8, Protein 37.4

1 lb chicken tenderloins, cut into 1-inch pieces (or use boneless, skinless breast)
1 lb spanish chorizo sausage, sliced and cut into half moons
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large Spanish onion, cut into 1-inch pieces
1 teaspoon garlic powder
salt
black pepper
olive oil
bamboo skewer (soaked in cold water)
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon finely minced fresh garlic
1 -2 tablespoon ground cumin powder (to taste)

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