Best Chicken Chorizo Pollo Con Chorizo Recipes

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CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)



Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo) image

This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)

Provided by MexicoKaren

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 6

Number Of Ingredients 10

3 dried ancho chiles
6 dried guajillo chiles
3 Roma tomatoes
2 cloves garlic
¼ onion, chopped
1 ½ cups chicken broth
¼ cup corn oil, divided
salt to taste
6 skinless chicken legs, separated into thighs and drumsticks,
½ pound chorizo sausage, casings removed and crumbled

Steps:

  • Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
  • Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
  • Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
  • Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g

PAELLA CUBANA CON CHORIZO, MARISCO Y POLLO (CUBAN PAELLA WITH SAUSAGE, SEAFOOD AND CHICKEN)



Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken) image

A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it! This is a delicious traditional Cuban Paella. You will need a paellera pan or...

Provided by R C

Categories     Fish

Time 1h25m

Number Of Ingredients 24

THE MEAT
4 large chicken breasts, boneless and skinless
2 1/2 lb chicken thighs, skinless and boneless
1 c spanish pork sausage (chorizo) cooked, sliced into 1/4-inch pieces
1 1/2 lb large shrimp (peeled and deveined)
2 medium lobster tails (meat removed and cut into small pieces)
2 lb meduim-sized scallops
1 1/2 lb mahi mahi filets, cut into medium sized cubes
THE HERBS, SPICES AND GOOD STUFF
4 c chicken broth
8 clove garlic, minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, sliced, for garnish
2 medium bay leafs
3/4 c red wine
3 c valencia rice, par-boiled
5 c water
2 tsp kosher salt
2 packets goya sazon con azafron (saffron)
1 1/2 c frozen peas
1 can(s) asparagus, canned, for garnish
12 grape or cherry tomatoes, for garnish
1/4 c tomato sauce, no-salt added

Steps:

  • 1. STEP 1-STARTING YOUR PAELLA: You will need a paellera or large covered pot.
  • 2. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl.
  • 3. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
  • 4. Add the salt, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
  • 5. Add the chicken, sausage, rice, water, bay leafs, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
  • 6. STEP 2-THE FISH PREPARATION: While the rice is cooking, prepare the seafood.
  • 7. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, mahi-mahi and scallops for a couple of minutes.
  • 8. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
  • 9. Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend.
  • 10. Allow to cool for 5 minutes and serve. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!

CHICKEN CHORIZO (POLLO CON CHORIZO)



Chicken Chorizo (Pollo Con Chorizo) image

The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience

Provided by Andrew Sudron

Categories     Chicken

Time 1h20m

Yield 3-5 serving(s)

Number Of Ingredients 11

150 -250 g chorizo sausage
4 -6 pieces chicken breasts (either whole or cut into bite-size pieces)
paprika (to season)
2 onions
6 garlic cloves (or garlic paste)
400 g canned tomatoes, passata (or equivalent)
2 bay leaves (fresh or dried, also called laurel)
brandy (to flavour) or red wine (to flavour)
salt and pepper (to flavour)
olive oil (for cooking)
boiled potatoes (to accompany)

Steps:

  • Season the chicken liberally with paprika.
  • Brown the chicken in a pan using the olive oil.
  • Remove the chicken.
  • Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
  • Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
  • Add the garlic and continue to cook lightly for a few minutes.
  • Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
  • Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
  • Serve with boiled potatoes. Peas are a good accompaniment.

POLLO CON CHORIZO (CHICKEN WITH CHORIZO)



Pollo Con Chorizo (Chicken With Chorizo) image

Make and share this Pollo Con Chorizo (Chicken With Chorizo) recipe from Food.com.

Provided by Cooking Queen

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 chicken thighs
2 tablespoons sweet smoked paprika
4 tablespoons olive oil
1 large onion, sliced
6 cloves, of garlic thinly sliced
1/2 lb chorizo sausage, sliced
14 ounces chopped tomatoes
2 -3 fresh bay leaves
5 tablespoons cooking sherry
salt and pepper

Steps:

  • Coat the chicken with the paprika, make sure they are covered evenly, then season with salt and pepper. In a large skillet heat the olive oil and cook the chicken pieces until golden brown. Transfer chicken to a plate. Add the onion, garlic and chorizo to the pan and cook for 2 to 3 minutes. Add the tomatoes, bay leaves, and sherry and bring to a boil. Place the chicken in the pan with the sauce. Cover and simmer for about 40 minutes. After the 40 minutes uncover and season to taste with salt and pepper. Cover again and let it simmer for another 20 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 893.7, Fat 64.6, SaturatedFat 18.2, Cholesterol 207.9, Sodium 858, Carbohydrate 12.8, Fiber 3, Sugar 5.3, Protein 48

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