Chicken Chorizo Spanish Enchiladas Food

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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

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.

GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE



Grilled Chicken and Chorizo with Spanish-Style Marinade image

The star ingredient in this intensely flavored marinade is pimenton, smoked Spanish paprika. Look for it in specialty food stores or order from The Spanish Table (206-682-2827 or tablespan.com); regular paprika will not give you the same flavor. Dark meat chicken is the best for grilling, but if you prefer breasts, cook them for 10 minutes less. Serve chicken and sausages with Paella Rice Salad and grilled bread slices rubbed with a garlic clove and a cut tomato.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup sherry wine vinegar
2 garlic cloves, pressed
1 tablespoon kosher salt
2 teaspoons dried oregano
1/2 teaspoon pimenton
Freshly ground pepper
1/4 cup olive oil
4 chicken thighs
4 chicken legs
1 pound Spanish-style chorizo sausages
Paella Rice Salad, recipe follows
3 cups water
1 teaspoon kosher salt
Large pinch saffron threads
1 1/2 cups arborio rice or short-grain white rice
1/2 cup sherry wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 cup fresh or frozen peas, cooked and cooled
2 red bell peppers, diced
1/2 cup packed fresh Italian parsley leaves, chopped
1 tablespoon dried oregano

Steps:

  • In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
  • Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
  • Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
  • Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

CHICKEN & CHORIZO QUESADILLA



Chicken & chorizo quesadilla image

Try this delicious tropical grilled cheese sandwich

Provided by Emma Lewis

Categories     Lunch, Side dish, Snack

Time 25m

Number Of Ingredients 8

1 tsp olive oil
1 shallot , sliced
100g chorizo , diced
2 cooked chicken breasts , shredded
2 plum tomatoes , diced
320g pack soft tortillas
200g cheddar , grated
small bunch coriander , roughly chopped

Steps:

  • Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat.
  • Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead.
  • Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.

Nutrition Facts : Calories 424 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.42 milligram of sodium

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