Nanas Chorizo Recipes

NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES

Nana's Portuguese Roast Chicken and Potatoes image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 cups water
1 or 2 tablespoons good red wine vinegar
1 or 2 tablespoons paprika
1 teaspoon salt
1 tablespoon fresh ground pepper
1 medium onion chopped
1 chopped tomato
3 tablespoons fresh chopped parsley
4 Idaho potatoes
1 chorizo (Portuguese sausage)
1 package dry Italian salad dressing mix (unprepared)
1/4 cup oil
1/3 cup vinegar
2 tablespoons water
1/4 teaspoon Italian seasoning blend
1 whole roasting chicken (approximately 5 pounds)
Pinch paprika
Pinch Italian seasoning blend

Steps:

Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
Note: Both recipes can be cooked simultaneously in the same oven.
(all measurements are approximate) .
Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

SAUTEED POTATOES WITH CHORIZO

Sauteed Potatoes with Chorizo image

Provided by Marcela Valladolid

Categories side-dish

Time 35m

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

NANA'S CHORIZO

Nana's Chorizo image

Chorizo like Grandma Nana used to make. When I was a kid we went camping a lot, and my mom always made Chorizo and Eggs for Sunday breakfast. And I still make it a lot. Nana's chorizo always tasted a little vinegary, so that's the one cup option.

Provided by Michael Boyd

Categories Breakfast

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1 lb breakfast sausage
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon ground oregano
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon jalapeno powder or 1 tablespoon minced jalapeno
1 (3 ounce) bottle chili powder
1/2-1 cup cider vinegar, to taste

Steps:

In a large bowl, mix all ingredients thoroughly.
Refrigerate overnight, or longer.

Nutrition Facts : Calories 362.8, Fat 26.6, SaturatedFat 8.8, Cholesterol 86.2, Sodium 1445.9, Carbohydrate 8.4, Fiber 4.2, Sugar 1.4, Protein 23.4

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