Best Skewered Chicken Chorizo With Cumin Aioli Recipes

GRILLED CHICKEN AND CHORIZO SKEWERS

Grilled Chicken and Chorizo Skewers image

This recipe uses the Spanish chorizo sausage; not to be confused with Mexican. From the National Chicken Board.

Provided by gailanng

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb chicken tenderloins, cut into 1-inch pieces (or use boneless, skinless breast)
1 lb spanish chorizo sausage, sliced and cut into half moons
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large Spanish onion, cut into 1-inch pieces
1 teaspoon garlic powder
salt
black pepper
olive oil
bamboo skewer (soaked in cold water)
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon finely minced fresh garlic
1 -2 tablespoon ground cumin powder (to taste)

Steps:

For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop.
For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly.
Season with garlic powder, salt and pepper and brush generously with olive oil.
Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes.
Serve with cumin aioli.

Nutrition Facts : Calories 617.4, Fat 43.8, SaturatedFat 13.2, Cholesterol 120.7, Sodium 1288.9, Carbohydrate 17.7, Fiber 1.5, Sugar 4.8, Protein 37.4

CHORIZO AND CHICKEN SKEWERS

Chorizo and Chicken Skewers image

At some point this summer, you'll get tired of grilled chicken. No matter the marinade or the delivery system, you will simply reach your limit, and that's when you need to reach for the chorizo. Impale a few slices of this famously delicious Spanish sausage in between your chunks of chicken. As it grills it will splatter its spicy, smokey fat all over its much blander skewer-mate, and once again you and grilled chicken will be good buddies.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 skinless, boneless chicken breasts, cut into 20 pieces
8 ounces Spanish chorizo, cut into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon sherry vinegar
2 teaspoons chopped fresh oregano
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 red onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
4 (12-inch) bamboo or metal skewers

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 5.6 g, Cholesterol 82.2 mg, Fat 26.6 g, Fiber 1.1 g, Protein 26.1 g, SaturatedFat 9 g, Sodium 769.7 mg, Sugar 2.4 g

CHICKEN & CHORIZO SKEWERS

Chicken & Chorizo Skewers image

Make and share this Chicken & Chorizo Skewers recipe from Food.com.

Provided by Mandy

Categories Chicken Thigh & Leg

Time 2h8m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

600 g chicken thigh fillets, cut into 2cm pieces
1 tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons ground oregano
2 teaspoons sweet paprika
1 tablespoon lemon juice
2 teaspoons brown sugar
4 chorizo sausages, thinly sliced diagonally

Steps:

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate.
Evenly thread the chicken, alternating with chorizo, among the skewers.
Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.

LOW-CARB CHICKEN & CHORIZO PAELLA

Low-Carb Chicken & Chorizo Paella image

I was in Spain this summer and went low-carb upon my return. I was craving the Paella I made in a cooking class in Barcelona.For this recipe, I used chicken & Chorizo instead of the seafood and made "rice" out of cauliflower. I am thrilled with out well it turned out! As with all Paella recipes, it is the patient "layering" of flavors that makes it so yummy.

Provided by amandaeg

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

10 ounces chorizo sausage
2 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 red pepper, sliced
1 large tomatoes, sliced
3 garlic cloves, minced fine
1 pinch saffron
1 cup chicken broth
1/2 head cauliflower, grated with box grater (to resemble rice)

Steps:

Brown chorizo until crispy. Remove with slotted spoon leaving fat in the pan. Toss chicken with paprika, cumin, salt, & pepper. Cook in chicken in chorizo fat until cooked through. Remove from pan and set aside with chorizo.
Add onion and pepper, cook until tender. Add tomatoes and garlic and continue cooking, scraping up brown bits as they form. Salt & pepper to taste.
This mixture will begin to look brown and thick, (this is important for flavor) - add chicken broth and saffron and continue stirring until liquid is reduced and thickened slightly. Add chorizo, chicken & cauliflower. Cook until cauliflower just tender - about 5 minutes.

Nutrition Facts : Calories 454.7, Fat 29.7, SaturatedFat 10.8, Cholesterol 100.2, Sodium 1451, Carbohydrate 12.8, Fiber 3.5, Sugar 5.3, Protein 33.6

CHICKEN & CHORIZO SPANISH ENCHILADAS

Chicken & Chorizo Spanish Enchiladas image

Make and share this Chicken & Chorizo Spanish Enchiladas recipe from Food.com.

Provided by LizzyGirl09

Categories Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces spanish chorizo, removed from casings and diced
1 cup green bell pepper, sliced
4 garlic cloves, chopped
2 jalapeno chiles, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
salt & freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika
2 (14 ounce) cans fire-roasted tomatoes
1 (14 ounce) can tomato sauce
1 pinch ground cinnamon
2 cups boneless skinless chicken, poached and shredded
2 cups Mexican blend cheese
1/4 cup cilantro, finely chopped
8 (8 inch) flour tortillas, charred in dry pan

Steps:

Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
Pour about one-third to one-half of the sauce into a large casserole dish.
Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.