SMOKED CHICKEN, CHORIZO AND WHITE BEAN SALAD
Make and share this Smoked Chicken, Chorizo and White Bean Salad recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken, beans, sausage and tomatoes.
- Whisk the lemon juice, rind oil and seasonings together, then pour over the chicken mixture and toss gently.
- Sprinkle with the parsley and serve.
Nutrition Facts : Calories 472.5, Fat 31.4, SaturatedFat 9.8, Cholesterol 53.5, Sodium 1105, Carbohydrate 27.5, Fiber 5.2, Sugar 0.9, Protein 20.4
CHORIZO AND WHITE BEAN STEW
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Stew Quick & Easy High Fiber Dinner Sausage Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
- Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
- Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.
SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE
This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) NOTE on adding water to salsa: My salsa was VERY thick and adding the water made it much better when baked; if your salsa is a very runny one already, do not add the water!
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 1 Enchilada Casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
- Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
- Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
- Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
- Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
- Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
- To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.
GARLICKY BEAN SALAD WITH CHORIZO
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
- Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.
Nutrition Facts : Calories 449 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 2.05 milligram of sodium
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
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.
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WHITE BEAN, CHORIZO AND HERB SALAD RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category Midweek Meal RecipesServings 4Calories 293 per serving
- In a small bowl, whisk the vinegar with the crushed garlic clove and mustard, then season with a pinch of sugar and some salt and pepper. Gradually whisk in the oil until you have a smooth dressing. Set aside.
- Put a frying pan over a medium heat and fry the chorizo until cooked through and releasing its oil. Drain on kitchen paper.
- Add the cherry tomatoes and herb salad to the bowl with the warm beans, then toss lightly. Serve with the chorizo scattered over the top.
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5/5 (5)Total Time 20 minsCategory Main CourseCalories 387 per serving
- Place a nonstick skillet over medium high heat and add diced chorizo. Cook until chorizo renders its fat and is fragrant and crispy. Use a slotted spoon to transfer chorizo to a dish lined with paper towels. Reserve 1 tablespoon of rendered oil in the pan for the dressing.
- In a small bowl, whisk together the garlic, dijon, chorizo oil, olive oil, red wine vinegar, salt and pepper until emulsified. Pour the dressing over the salad and toss until well combined.
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