Best Chicken And Chorizo Stew Recipes

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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. ;

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN



Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken image

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).

Provided by KateL

Categories     Stew

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb dried black beans (see recipe description) or 2 (28 ounce) cans black beans (see recipe description)
1 gallon water
3 tablespoons salt
kosher salt
2 lbs chicken drumsticks or 2 lbs chicken thighs
fresh ground black pepper
1 tablespoon canola oil or 1 tablespoon vegetable oil
6 ounces smoked mexican chorizo sausage or 6 ounces spanish chorizo, cut into 1/4-inch slices
8 scallions, finely sliced, whites reserved separately for the soup and greens reserved separately for use as a g
1 serrano pepper, finely chopped (about 2 tablespoons)
4 medium garlic cloves, minced (about 4 teaspoons)
2 teaspoons ground cumin
2 whole chipotle chiles in adobo, finely minced (plus 1 tablespoon sauce from can)
1 1/2 quarts low sodium chicken broth (6 cups if you've had too many margaritas IF USING DRIED BEANS, or 1 quart IF USING CANNED BEANS)
2 bay leaves
1 avocado, sliced (for serving)
fresh cilantro leaves, roughly chopped (for serving)
1 lime, cut into 8 wedges (for serving)
1 serrano pepper, thinly sliced (for serving)
sour cream (for serving) or mexican-style crema (for serving)

Steps:

  • ADVANCED PREP FOR BEANS:.
  • DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
  • CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
  • PREPARE CHICKEN:.
  • The next day, season chicken with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
  • Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
  • Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
  • Remove chicken from pot with tongs and set aside on a large plate.
  • COOK CHORIZO & PEPPERS:.
  • Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
  • Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
  • Add cumin and cook, stirring, until fragrant, about 30 seconds.
  • Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
  • (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
  • (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
  • Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
  • (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
  • (IF USING CANNED BEANS) The cooking time should be 30 minutes.
  • Remove and discard bay leaves and skins from chicken.
  • Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
  • If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
  • Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

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



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

Make and share this Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) recipe from Food.com.

Provided by ShortyBond

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb chicken tenders
salt
pepper
3/4 lb chorizo sausage
2 tablespoons extra virgin olive oil
3 garlic cloves, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15 ounce) can chopped fire-roasted tomatoes
1 (15 ounce) can dark red kidney beans
2 teaspoons hot sauce
1 quart chicken stock
1 (15 ounce) bag red corn tortilla chips or 1 (15 ounce) bag blue corn tortilla chips
2 cups shredded monterey jack pepper cheese (or any flavor you prefer)
chopped scallion
chopped cilantro
fresh thyme leave

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 EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
  • Cook another 2-3 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 (10-12 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.

Nutrition Facts : Calories 1706, Fat 86.2, SaturatedFat 28.3, Cholesterol 205.1, Sodium 2505.2, Carbohydrate 148.5, Fiber 19.6, Sugar 13.7, Protein 87.7

CHICKPEA, CHORIZO, AND CHICKEN STEW WITH MT. TAM CHEESE



Chickpea, Chorizo, and Chicken Stew with Mt. Tam Cheese image

Provided by Jeffrey Brana

Categories     Soup/Stew     Cheese     Chicken     Stew     Bacon     Sausage     Fennel     Chickpea     Hot Pepper     Winter     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 27

1 pound dried chickpeas (2 1/2 cups), picked over
2 medium tomatoes
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 tablespoons plus 2 teaspoons olive oil
2 ounces slab bacon, rind discarded and bacon cut into 1/4-inch dice
3 tablespoons unsalted butter
5 garlic cloves, minced
2 tablespoons fresh jalapeño chiles (about 3), seeded and minced
2 large celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice
2 Turkish bay leaves or 1 California
1/2 cup sweet Spanish Sherry
10 cups chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water
3/4 pound fresh chorizo* links (spiced Mexican pork sausage)
1 1/2 pound chicken thighs with skin and bones (about 4; preferably organic)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 fresh rosemary sprigs
1 (8-ounce) wheel Cowgirl Creamery Mt. Tam**, or other soft mild triple-crème cow's-milk cheese such as Explorateur, at room temperature
Special Equipment
an electric coffee/spice grinder

Steps:

  • Prepare chickpeas:
  • Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
  • Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
  • Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder.
  • Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute.
  • Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.
  • Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.
  • Prepare chorizo and chicken while chickpeas simmer:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered.
  • Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered.
  • Finish stew:
  • When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.
  • *Available at Latino markets.
  • **Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).

CHICKEN AND CHORIZO STEW (SLOW COOKER)



Chicken and Chorizo Stew (Slow Cooker) image

Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.

Provided by Chandra M

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 medium onions, minced
8 garlic cloves, minced
1/4 teaspoon salt
3 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat
2 cups low sodium chicken broth, chilled
1 (15 ounce) can diced fire-roasted tomatoes, chilled
12 ounces chorizo sausage, cut in 1/2-inch slices
1/4 cup minute tapioca
3 tablespoons minced chipotle chiles in adobo
1 tablespoon brown sugar
1 1/2 cups frozen corn, thawed
1 (14 ounce) can black beans, drained & rinsed
ground black pepper

Steps:

  • Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
  • Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
  • Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
  • Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
  • Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
  • Season with salt & pepper to taste. Serve.

Nutrition Facts : Calories 773.2, Fat 37, SaturatedFat 11.5, Cholesterol 254.5, Sodium 1080.1, Carbohydrate 39.3, Fiber 6, Sugar 10.4, Protein 70

PORTUGUESE-STYLE STEW WITH CHORIZO AND CHICKEN



PORTUGUESE-STYLE STEW WITH CHORIZO AND CHICKEN image

Categories     Chicken

Yield 6

Number Of Ingredients 13

2 tbsp extra-virgin olive oil
6 skinless boneless chicken thighs, cut into 1" pieces
½ lb Spanish chorizo sausage* or linguica, cut into ½" rounds
1 large onion, chopped
8 garlic cloves, sliced
⅓ cup tomato paste
1 28oz can crushed tomatoes with added puree
5 cups low-salt chicken broth
1 2oz piece Parmesan cheese
1 15oz can Great Northern beans, drained
18 littleneck clams, scrubbed
⅓ cup chopped fresh basil
¼ cup chopped fresh parsley

Steps:

  • Heat oil in heavy large pot over medium heat. Sprinkle chicken with salt and pepper. Add to pot; sauté until browned, about 3 minutes. Using slotted spoon, transfer chicken and chorizo to large bowl. Pour off all but 2 tbsp drippings from pot. Add onion to pot; sauté until golden, about 6 minutes. Add garlic; sauté 1 minute. Mix in tomato paste, then crushed tomatoes, broth, and parmesan. Bring to boil. Reduce heat to medium-low and simmer uncovered 20 minutes to blend flavors. Discard parmesan. Return chicken and sausage to stew; simmer until chicken is cooked through, about 20 minutes longer. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir beans into stew. Add clams; cover and simmer until clams open, about 8 minutes (discard any that do not open). Stir in basil and parsley. Season stew to taste with salt and pepper. *Spanish chorizo is a smoked pork sausage and is milder than Mexican chorizo.

PORTUGUESE STYLE STEW WITH CHORIZO AND CHICKEN



PORTUGUESE STYLE STEW WITH CHORIZO AND CHICKEN image

Number Of Ingredients 13

2 T olive oil
6 skinless boneless chicken thighs, cut into 1 inch pieces
1/2 lb chorizo sausage, cut into 1/2 inch rounds
1 large onion, chopped
8 garlic cloves, sliced
1/3 c tomato paste
1 28oz can crushed tomatoes with added puree
5 c chicken broth
1 2oz piece Parmesan cheese
1 15oz can Great Northern beans, drained
18 littleneck clams, scrubbed
1/3 c chopped fresh basil
1/4 c chopped parsley

Steps:

  • Heat oil in heavy large pot over medium heat. Sprinkle chicken with salt and pepper. Add to pot; saute till browned, about 6 minutes. Add chorizo; saute till browned, about 3 minutes.Using slotted spoon, transfer chicken and chorizo to large bowl. Pour off all but 2T drippings from pot. Add onion to pot; saute till golden, about 6 minutes. Add garlic; saute 1 minute. Mix in tomato paste, then crushed tomatoes, broth and parmesan. Bring to boil. Reduce heat to medium low and simmer uncovered 20 minutes to blend flavors. Discard parmesan.

LEE'S CHICKEN AND CHORIZO STEW



LEE'S CHICKEN AND CHORIZO STEW image

Categories     Soup/Stew     Chicken     Tomato     Stew     Quick & Easy     Healthy

Yield serves 4

Number Of Ingredients 10

1 large Chorizo
4 skinless and boned chicken breasts
1 can chopped tomatoes
1 jar or carton of passata
1 large onion
2 sticks of celery
2 cloves of garlic
olive oil
1 dried chilli
Salt and black pepper

Steps:

  • Slice the chorizo into 5 mm slices, heat some olive oil in a metal casserole or chefs pan and add the chorizo and fry gently for 4 minutes, turning occasionally until the oil has an orange colour from the chorizo. While the chorizo is cooking cut the chicken into 2cm chunks, remove the chorizo from the pan and set aside add the chicken to the now well flavoured oil and brown, this will take 5 to 6 minutes, remove from the pan. Chop the the onion and celery finely and add to the pan and soften, add the garlic sliced thinly, adding some salt will ensure the onion does not brown. Add the passata and chopped tomatoes to the onion, celery and garlic and bring to the simmer. Add the chicken and chorizo to the tomato mixture and crumble in the dried chilli. cook at a simmer for at least 45 minutes stirring occasionally. Season to taste and serve with warm bread.

CHICKEN AND CHORIZO STEW



Chicken and Chorizo stew image

Olives and spicy chorizo add the perfect bite to this Mediterranean-style stew

Provided by lionmt

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a large casserole dish and fry the pork/chicken until golden.
  • Add the onion, garlic and red pepper and fry until the onion is tender, then pour over the tomatoes and stock.
  • Bring to the boil then cover and simmer for 35mins.
  • Add the chorizo and olives and simmer for a further 5 mins. or until the pork/chicken is cooked through.
  • Serve with jacket potatoes.

CHICKEN AND CHORIZO STEW



Chicken and Chorizo stew image

A hearty Spanish stew that the family will love.

Provided by Marianne Holgate

Time 2h

Yield Serves 4

Number Of Ingredients 13

Chicken 400g
1 cooking chorizo
2 yellow peppers
3 leeks
3 onions
3 carrots ( grate one of them)
2 gloves of garlic finely chopped
2 large tins of tomatoes
1 chicken Oxo cube in 300 ml water
Hot paprika, chilling flakes and fresh thyme
Splash of Worcester sauce
Salt & Pepper
Black olives ( add at end)

Steps:

  • Soften onions. Add leeks, grated carrot, chopped carrot, peppers and garlic. Soften for 5 mins on a low heat. Add chicken and chorizo and cook until colours. Then add tomatoes, herbs and spices. Simmer for 5 mins. Add stock for desired consistency. Season to taste with salt & pepper, and Worcester sauce. Simmer for 45 mins. Add black olives 10 mins before serving. Serve with fresh crusty Sourdough bread.

CHICKEN AND CHORIZO STEW



CHICKEN AND CHORIZO STEW image

Yield 4 people

Number Of Ingredients 11

2 tbsp sunflower oil
4 loin pork chops boned and cut into rough cubes
OR
4 skinless chicken breasts cut into rough cubes
2 onions, sliced
2 cloves of garlic, crushed
1 red pepper, sliced
410g can chopped tomatoes
300ml chicken stock
100g chorizo, chopped
50g mixed olives

Steps:

  • 1. Heat the oil in a large casserole dish and fry the pork/chicken until golden. 2. Add the onion, garlic and red pepper and fry until the onion is tender, then pour over the tomatoes and stock. 3. Bring to the boil then cover and simmer for 35mins. 4. Add the chorizo and olives and simmer for a further 5 mins. or until the pork/chicken is cooked through.

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