Chicken Rice Soup With Chorizo And Peppers Recipes

SPANISH CHICKEN AND RICE WITH CHORIZO

Steps:

• In a large bowl, cover the rice with water. Soak for 15 minutes and then drain.
• In a small bowl, combine the different ingredients for the spice mix. Pat the chicken try with a paper towel, and then rub the spice mix in. Make sure to get some under the skin!
• In a deep skillet with a lid, heat the olive oil over medium-high heat. Add the chicken and deeply brown on all sides (roughly 2 minutes per side). Remove the chicken from the pan and put on a plate to one side (it won't be fully cooked at this point).
• In the same pan, add the chorizo. Fry for 8-10 minutes, or until chorizo is golden brown, stirring frequently.
• Add the green pepper and onion, and fry for another 5 minutes before adding the garlic, tomato, tomato paste, peas and bay leaves. Cook for another 2 minutes, until the garlic is aromatic.
• Add the rice to the pan, and then place the chicken on top. Pour in the chicken broth, and bring the pan to the boil.
• Lower the heat to medium, and leave to simmer, covered, for 20-25 minutes or until the liquid is absorbed by the rice and the chicken is cooked through.
• Take the pan off the heat, and leave covered for 10 mins to allow the chicken and rice to rest. Serve hot, garnished with lemon and fresh cilantro.

CREAMY CHORIZO AND CHICKEN SOUP

Steps:

• Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
• Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

FIESTA CHORIZO-CHICKEN SOUP

Steps:

• Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.