Pan Fried Chicken And Chorizo With Rice Recipes

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SPANISH CHICKEN AND RICE WITH CHORIZO



Spanish Chicken and Rice with Chorizo image

David shares a delicious recipe for Spanish chicken and rice with chorizo. It's a great weeknight dish that comes together quickly!

Provided by David Pope

Categories     Main

Time 55m

Number Of Ingredients 19

1 1/2 cups medium grain white rice (uncooked)
2 tablespoons of good quality olive oil
6 chicken thighs (on the bone)
300 grams of fresh/semi-cured chorizo (roughly chopped)
1 large green bell pepper (cored and chopped)
1 large onion (chopped)
2 cloves of garlic (crushed)
2 bay leaves
1 large tomato (diced)
1 cup of peas
3 tablespoons of tomato paste
3 cups chicken broth
1 lemon (cut into wedges, to serve)
1/2 cup of torn cilantro leaves (to serve.)
2 teaspoons Spanish paprika/pimentón
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon of salt

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.

Nutrition Facts : Calories 990.63 kcal, Carbohydrate 73.82 g, Protein 49.45 g, Fat 54.32 g, SaturatedFat 15.57 g, Cholesterol 212.99 mg, Sodium 2362.37 mg, Fiber 6.08 g, Sugar 7.15 g, ServingSize 1 serving

SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION



Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction image

This chicken and chorizo dish is a Southern favorite with a spicy Mexican twist.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h50m

Yield 8

Number Of Ingredients 32

1 cup buttermilk
¼ cup Mexican-style hot sauce (such as Cholula®)
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
cooking spray
1 cup bread crumbs
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon thyme leaves
½ teaspoon chipotle chili powder
2 ½ cups milk
2 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grits
½ (8 ounce) package shredded Mexican cheese blend
4 tablespoons butter
1 pound ground chorizo
1 sweet onion, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 cup cherry tomatoes
1 cup vegetable broth
1 tablespoon Worcestershire sauce
1 tablespoon Mexican-style hot sauce (such as Cholula®)
½ cup heavy cream
1 teaspoon crumbled Cotija cheese, or to taste

Steps:

  • Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
  • Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
  • Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
  • Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
  • While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
  • Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
  • Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

Nutrition Facts : Calories 712.7 calories, Carbohydrate 44.2 g, Cholesterol 139.3 mg, Fat 42.2 g, Fiber 2.5 g, Protein 37.9 g, SaturatedFat 20.3 g, Sodium 1950 mg, Sugar 8.3 g

PAN FRIED CHICKEN AND CHORIZO WITH RICE



Pan Fried Chicken and Chorizo With Rice image

Given to me by a friend, quick, easy and tasty meal with a Spanish flavour. This recipe was changed a little by the addition of curry powder which I think makes the dish.

Provided by Foody Friend

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
700 g chicken thigh fillets, cut into dice
1 chorizo sausage, thinly sliced
1 brown onion, roughly chopped
1 green pepper, diced
2 tomatoes, diced
360 g chargrilled garden vegetable spaghetti sauce
1/2 cup black olives
1 1/2 teaspoons curry powder (optional)

Steps:

  • Heat oil in large frying pan over medium heat. Cook chicken for 3 minutes each side. Remove from pan and transfer to a plate.
  • Add sausage and onion to pan and cook for 2 or 3 minutes until golden. Add curry powder, green pepper and tomato and cook for further 2 minutes or until just tender. Add stir through sauce and bring to the boil. Return chicken to the pan along with olives. Cook for 2 minutes until chicken is heated through.
  • Serve with a bed of rice and sprinkle with parsley.

Nutrition Facts : Calories 344.3, Fat 16.8, SaturatedFat 4.5, Cholesterol 158.4, Sodium 487.1, Carbohydrate 7.9, Fiber 2.2, Sugar 3.5, Protein 39.2

PAN FRIED ROASTED CHICKEN WITH RICE



Pan Fried Roasted Chicken With Rice image

Make and share this Pan Fried Roasted Chicken With Rice recipe from Food.com.

Provided by nochlo

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken thighs
4 tablespoons flour
4 tablespoons butter
1/2 teaspoon oregano
1/2 teaspoon ground thyme
1 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 cup water
1 (10 1/2 ounce) can cream of chicken soup
3 cups hot cooked rice

Steps:

  • First, trim excess fat from thighs.
  • Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
  • Heat butter in skillet on stove on medium/high heat.
  • Lightly flour each chicken on both sides then place in skillet.
  • Combine cream of chicken and water then set aside.
  • Cook in skillet for around 8-14 minutes turning a few times.
  • When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
  • Cover and simmer 5-8 minutes.
  • Enjoy.

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