Chorizo Chicken Spinach Stoup With Roasted Red Pepper And Manchego Toasts Recipes

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CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE



Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice image

By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 large onion, chopped, divided
Salt and black pepper
1 1/2 cups white rice
3 cups chicken stock, divided
4 (6-ounce) boneless, skinless chicken breasts
1/2 tablespoon smoked paprika, 1/2 a palm full
1 teaspoon dry thyme, 1/3 of a palm full
3/4 pound chorizo sausage, in packaged meats case near kielbasa, cut in 1/2 lengthwise then thinly sliced
2 large cloves garlic, chopped
1 small carrot, peeled and grated
2 roasted red peppers, chopped
1 (10-ounce) box frozen peas
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
  • While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
  • Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
  • To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

FIESTA CHORIZO-CHICKEN SOUP



Fiesta Chorizo-Chicken Soup image

Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.-Kathy Rodenbeck, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 18

1 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
2 cups sliced fresh carrots
1 medium onion, chopped
4 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 medium sweet potatoes, peeled and cubed
1 package (10 ounces) frozen corn
1 medium sweet red pepper, chopped
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (5-1/2 ounces) reduced-sodium V8 juice
1 teaspoon hot pepper sauce
2 cups fresh spinach, chopped

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.

Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1190mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN STUFFED WITH CHORIZO SPINACH AND CHEESE



Chicken Stuffed with Chorizo Spinach and Cheese image

In this recipe video, I show you how to make a chicken breast, stuffed with chorizo, spinach, and manchego cheese. Stuffing the chicken breast is a great way to make what can be a pretty boring ingredient, really cool and exciting. This version, with the manchego and chorizo is a bit Spanish inspired, and is of course, absolutely delicious. You'll also impress everyone with a very cool presentation, as you slice into the chicken, and expose that yummy stuffing. For the full write up and list of ingredients, you can head over to the recipe page linked below. Hope you enjoy it!

Provided by Dave Beaulieu

Categories     Cook ahead of time

Time 1h

Number Of Ingredients 1

Chicken Breast Chorizo sausage Baby spinach Manchego Cheese

Steps:

  • Chicken probably tops the list when I talk to people about foods they commonly eat, but find just plain boring. And while I strongly believe there need be nothing boring about our fine feather friends, I do understand where they are coming from. The boneless, skinless chicken breast, which is ubiquitous, cooked plain and simply....is....pretty boring. But you can learn to jazz-up that chicken breast up in a hundred different ways, with just a couple simple techniques. In this recipe video, I show you how to make a chicken breast, stuffed with chorizo, spinach, and cheese. The seared chicken is nice and crusty on the outside, with a super flavorful stuffing that give a great presentation and flavor. And as an added bonus helps to keep the chicken breast from drying out. Hope you enjoy it as much as I do. Recipe Overview and Keys to Success To make the best stuffed chicken, make sure you do these few things: Making the pocket in the chicken breast is not hard, but it does take some knife work. The first few times you do it, go slow, and make sure you use your free hand to feel where the knife is, so you can guide it along and keep in the center of the breast. You'll also want to make sure the hole is small so the stuffing doesn't leak out This is a dish where you'll want to get a good sear on the meat. That, along with proper seasoning, gets you a crusty, flavorful skin Don't skimp on the stuffing. You don't need to go bursting the chicken, but you've got a fair amount of chicken, so use a fair about stuffing. I like to make sure there's enough stuffing to give the chicken a slightly cylindrical shape Note you can get the chicken breasts stuffed ahead of time - hours before cooking them; so these are great for a dinner party Finally, if you do tear a hole in the chicken, cook the side with the hole first. That will help keep the stuffing from falling out. RECIPE FOR CHICKEN STUFFED WITH CHORIZO, SPINACH, CHEESE Ingredients (for 2 - 3 servings) 2 boneless skinless chicken breasts (don't by cut filets, or anything pounded out, you need them fairly thick) 4 - 5 inch piece of chorizo sausage 1.5 cups of baby spinach 1/4 cups of grated Manchego (or any other favorite) cheese How to Make Stuffed Chicken Breasts First make the stuffing Dice the chorizo into fine pieces and sauté over medium heat, until it is just slightly browned, and some of the oil is released Add the spinach and toss until it is wilted; that should only take few minutes Remove to a bowl and let it cool Add the cheese once cooled and season with salt and pepper Taste the stuffing and if needed, re-season with salt and pepper Create the pocket in the chicken breasts using a small (3 - 5 inch) paring knife With the chicken breast flat on the cutting board, and holding the knife horizontal, gently "stab" the thickest part of the chicken, pushing the knife into the center of the breast You now have thin horizontal slit in the breast; cut with the tip of the knife, holding the base of the knife steady to expand the slit into a pocket. Use your free hand, placed on top of the chicken breast to feel where the knife is moving, so you can keep it horizontal, and prevent puncturing the breast Continue to expand the pocket until it's near the edges of the chicken; now you're ready to stuff A little bit at a time, push the stuffing through the whole, and into the pocket you created; moving it down and filling as you go; repeat with the other breasts Preheat your oven to 375 degrees Season the outside of the chicken with salt and pepper Heat a sauté pan until just starting to smoke, coat with olive oil and add the chicken to the pan If you happen to tear a whole in the chicken, put the side with whole on the pan first Allow the chicken to sear for 3 - 4 minutes; turn it and sear the other side for 3 - 4 minutes Move to the oven for another 3 minutes, and the chicken should be cooked through; use a meat thermometer if you're in doubt Make sure to allow the chicken to rest for a few minutes, or the stuffing will ooze out when cut Once rested, I like to slice, and serve with the stuffing face up for a great presentation In the video, you'll see I make a quick lemon capper sauce, which you can do, or just about any other quick pan sauce. Wine Recommendation: I'd suggest you keep with the Spanish theme, and go with a Rioja. I really love lighter style Tempranillos, but if you're looking for a white just about any Rioja Blanco will serve you well

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Steps:

  • Preheat medium soup pot over medium-high heat.
  • Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
  • Preheat broiler.
  • Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

CHORIZO CHICKEN SPINACH STOUP WITH ROASTED RED PEPPER AND MANCHEGO TOASTS



Chorizo Chicken Spinach Stoup with Roasted Red Pepper and Manchego Toasts image

Categories     Chicken     Pepper     Dinner     Spinach     Simmer

Yield 4 servings

Number Of Ingredients 13

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo, cut in quarters lengthwise, then thinly sliced
1 large yellow onion, chopped
3 garlic cloves, chopped
Salt and black pepper
2 10-ounce boxes frozen chopped spinach
1 quart chicken stock
1/2 cup heavy cream or half-and-half
3/4 pound chicken tenders, cut into bite-size pieces
8 baguette slices, cut 1/2 inch thick on an angle
1/3 pound manchego cheese, rind removed, grated
1 jarred roasted red pepper, chopped
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Heat a medium soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently. Remove it from the pot to drain on a paper towel. To the hot soup pot add the onions, garlic, salt, and pepper. Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.
  • Defrost the spinach in the microwave on high for 6 minutes. Place the spinach in a kitchen towel and wring out the liquid. Add the spinach to the onions and continue to cook for about 2 minutes. Transfer the onions and spinach to a blender or food processor with 1/2 cup of the chicken stock. Puree it until somewhat smooth. (If the pureeing gives you any trouble, add some more stock to get it going.) Add the pureed spinach back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream. Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces. Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.
  • Preheat the broiler and place a rack on the second groove. While the soup is simmering, toast the baguette slices until they are golden brown under the broiler. Mix the grated manchego with the roasted red pepper and the parsley on your cutting board. Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.
  • Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.

CHICKEN, RED PEPPER AND CHORIZO RISOTTO



Chicken, Red Pepper and Chorizo Risotto image

An Italian dish made with typically Spanish ingredients that is good accompanied with French wine. A great celebration of Europe! Can be made with spicy chorizo for those who fancy a bit of heat.

Provided by PaulInCharentes

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the chicken stock in a pan until just boiling. Leave on simmer. Place four bowls (in which the risotto will be for served) somewhere to warm.
  • As the stock is heating, in a separate large saucepan, heat butter and 2 tablespoons of olive oil. When hot, add the chicken breasts and seal all around until some of the flesh is browning slightly. Season the breast with a little salt and pepper as they cook. Remove the pan from the heat and remove the chicken breasts, placing them straight into the simmering stock. Retain butter, oil and chicken juices in the pan.
  • Cook the chicken breasts in the stock for 10 minutes and then remove, placing them on a clean plate or chopping board to cool a little. Leave the stock on simmer.
  • Whilst the chicken is cooling, reheat the pan that the chicken was cooked in. Fry the cubed red pepper in this pan until the colour changes from bright red to a softer colour red (this will only take a minute or so). Add the cubed chorizo to the pepper and stir fry both together until the chorizo has released oil but is not overcooked (this will take about two minutes).
  • Use a straining spoon to remove the cooked pepper and chorizo from the pan and place it to one side in a clean dish.
  • Add the chopped shallots (or onion) to the pan that the pepper and chorizo were cooked in and soften over a low heat for a few minutes. It will absorb the chorizo oil as it cooks so that no flavour is lost.
  • While the shallots (or onion) are cooking, tear the chicken breast into small pieces, less than bite size. This is best done with fingers or forks (not a knife) to get rough texture on the chicken surfaces. Leave the chicken pieces on the plate or board.
  • When the shallots (or onion) are cooked add a little more oil to the pan and turn up the heat. As soon as the pan is hot, add the rice to the pan and stir until the rice is translucent (about 2 minutes) then immediately add the glass of Vermouth/wine mixture - this will steam, so be ready for that - and continue to stir.
  • Just before all of the Vermouth/wine has been absorbed by the rice turn down the heat to medium and start adding the hot stock, one ladle at a time. Stir between additions of stock and add the next ladle just before the one before has been absorbed into the rice mixture.
  • After about 15 minutes, two thirds of the stock should have been added. At this point return the chicken, pepper and chorizo to the pan add continue to add the remaining stock, one ladle at a time.
  • After a further 8-10 minutes of cooking all of the stock should have been incorporated and the risotto should be creamy but still slightly wet. It is almost ready for serving. Turn the heat off.
  • Immediately add the Parmesan to the risotto and stir this in gently. It will create the final degree of creaminess needed.
  • Serve the risotto into warm bowls, for eating with a spoon. No garnish is required because the risotto is packed with flavour, but if you want to garnish, top with some chopped flatleaf parsley This dish goes well with a glass of cold dry white Muscadet sur Lie or with a slightly peppery red Cotes du Rhone.

CREAMY SPINACH AND RED PEPPER CHICKEN



Creamy Spinach and Red Pepper Chicken image

I had the darnedest time figuring out what to call this recipe.

Categories     main dish     poultry

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tbsp. Butter
4 tbsp. Olive Oil
4 cloves Garlic, Sliced Thin Or Chopped
1 whole Medium Yellow Onion, Diced
10 oz. weight Baby Spinach
1 c. Roasted Red Peppers, Sliced Into Strips
4 whole Roma Tomatoes, Diced
1/2 tsp. Kosher Salt, Plus More To Taste
1/2 tsp. Black Pepper, Plus More To Taste
1 1/4 c. Heavy Cream
3/4 c. Grated Parmesan Cheese
4 oz. weight Cream Cheese, Softened
8 leaves Fresh Basil, Chiffonade
Parmsan Shavings, For Serving
4 whole Boneless, Skinless Chicken Breasts

Steps:

  • Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

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