STIR-FRIED PEPPERS WITH CHORIZO
Provided by Florence Fabricant
Categories dinner, easy, quick, main course, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large, heavy skillet. Add the chorizo and saute until lightly browned. Remove the chorizo from the skillet, draining it well.
- Add the pepper strips to the skillet and stir-fry until they have wilted, about five minutes. Return the chorizo to the skillet and add the vinegar. Mix well and transfer to a serving dish. Sprinkle with parsley and serve as a side dish with an omelet, with grilled chicken or grilled shrimp.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1405 milligrams, Sugar 3 grams
CHORIZOS IN RED WINE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Slice sausage at an angle about three-fourths of an inch thick. Spread slices in a baking dish and bake until lightly browned, about 30 minutes.
- Turn the sausages and scatter the peppers and orange zest over them, then pour in the wine. Bake about 10 minutes longer. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 16 grams, Sodium 1402 milligrams, Sugar 1 gram
BLACK BEAN-CHORIZO STEW
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it's got a kick. Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor. Serve it over rice, or with corn or flour tortillas on the side. Here are several other dishes you can make with chorizo.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
- Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
- Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 15 grams, Fiber 15 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 731 milligrams, Sugar 4 grams, TransFat 0 grams
CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
- Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
- Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
- Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
- Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams
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