Thursday, January 30, 2014

Pan-Grilled Chicken with Chorizo Confetti


This is a fine example of how you can take a plain grilled chicken breast dinner from boring to exciting – garnish the breasts with a sprinkling of a chorizo confetti and colorful vegetables, add a simple green salad, and your meal can be on your table in about 30 minutes.

I’ve never really cooked with chorizo and quickly found I had some things to learn. Last summer when we were in the mountains I was making a seafood paella that called for chorizo. I asked about chorizo in our local grocery store, a very nice store with a surprising good selection, including a deli and cheese department that is far better than Publix in Florida, and I was directed to the meat department to find packaged ground pork sausage labeled chorizo.


I am fairly well read when it comes to most foods and always thought chorizo was a cured smoked hard sausage of Spanish or Portuguese origin that is sliced and eaten without cooking. It is and is called Spanish chorizo. But what was the ground version I found? I learned that chorizo comes in two forms - the Spanish version, a cured smoked sausage described above, and the Mexican version, a fresh ground pork sausage that must be cooked before eating, and by the way does not work well in paella.


Today’s recipe uses the Mexican chorizo, which is quite spicy compared to being smoky, and requires cooking. Next week I’ll use the Spanish chorizo in an entirely different recipe and you’ll be able to see the difference.

I made a few changes to the original recipe, link below. I wanted to know more about the Mexican chorizo and what it tasted like, so I doubled the one tablespoon per serving to two. I also omitted the green bell pepper and upped the amount of the other two peppers to add more color and to make up the difference in volume. Mexican chorizo is quite spicy, so if you or any member of your family doesn’t like very spicy meats, I would return to the one tablespoon per serving that was called for in the original recipe. Serve with a tossed green salad with a few half moon slices of a European cucumber, dress the salad with a simple vinaigrette, and you have dinner ready in 30 minutes.


Pan-Grilled Chicken with Chorizo Confetti
Adapted from Cooking Light – serves 4

4 (6 ounce) skinless, boneless chicken breast halves
Kosher salt and freshly ground black pepper
Cooking spray
½ cup fresh Mexican pork chorizo, casings removed
¼ cup peeled & sliced yellow onion
2 tablespoons peeled and diced carrot
1/3 cup diced yellow bell pepper
1/3 cup diced red bell pepper
¼ cup low fat, low salt chicken broth or stock
1 tablespoon chopped fresh cilantro

Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Season both sides of the chicken with salt and freshly ground black pepper. Add chicken, cook 6 minutes on each side, turning once, or until done. Remove to a serving platter and keep warm.

While the chicken cooks, heat a large non-stick skillet over medium-high heat. Add chorizo and cook one or two minutes, stirring to crumble. Add onion and carrot, season with salt and freshly ground black pepper, and cook 2 minutes, stirring occasionally. Add the bell peppers and cook until crisp tender, about a couple of minutes. Add the broth and cook 2 minutes or until the liquid is almost evaporated, scraping the pan to loosen the browned bits. Spoon the chorizo mixture over the chicken and garnish with chopped cilantro.



The Super Bowl is this weekend. If you are looking for something to serve at your party, I recommend Meakin's Basic Guacamole Dip. Guacamole dip is a real crowd-pleaser and easy to make, plus we have two variations and a tip to help keep the avocado green, link here. Go Broncos.



This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.

Have a great weekend everyone.

32 comments:

  1. While my husband and I lived in Spain, (US Navy duty for 3 years) we had the hard Spanish chorizo. It was good with cheese and crackers.

    A year or so ago, I tried the ground chorizo, and one of the brands tried was the one you shared here. I loved it, and seeing this recipe reminds me to go buy more.

    Thank you ~ FlowerLady

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  2. Colorful and tasty! A lovely way of preparing chicken breasts.

    Cheers,

    Rosa

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  3. And again.. could there be other kinds?

    Ours is ground pork..but a darker color and smaller..(Not the cured one either)..I love the flavor it adds to everything....This must be wonderfull.Love the colors .so appetizing!

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  4. Chicken is still on of my favourite foods Sam and I am always looking for ways to make it interesting.

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  5. This dish looks super good Sam as does the guac. The first thing I learned about cooking fresh chorizo is you get a lot of red grease in the pan. I would have had to make all of that sausage into your confetti and put it on everything I ate until it ran out.

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    1. Larry, you are right about its red color. It doesn't make much grease if you don't use much sausage. If you cook a lot of chorizo, I recommend wiping out the pan before proceeding with the recipe.
      Sam

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  6. I'm planning on serving chicken at a dinner gathering Friday night, and you recipe changed my mind about how to prepare it. This looks and sounds great!,

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  7. This is certainly a treat for the eye! I can only imagine how delicious it is. I've never used chorizo but it is easily purchased in every grocery store around here. Whether your team wins or not, your guests are in for a treat!

    Best,
    Bonnie

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  8. The chicken looks great Sam, I love the colorful peppers! Also lovin' the roasted corn in the guac, that has to be amazing! Go Broncos:@)

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  9. I am behind when it comes to using Chorizo. My friend uses it frequently and I love the dishes that she prepares....now, I see that you have taken a simple chicken breast and with the sprinkling of Chorizo have made a flavorful dish. I am going to have to join in!

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  10. So colourful and flavourful, Sam. I am very sure it tastes wonderfully delicious.

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  11. That looks delicious Sam. I just sent you an email about chorizo...

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  12. I love the mix of peppers. Delicious looking as always.

    M~

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  13. Great info about chorizo, Sam. I can find it here too. Love the way you used it in your dish. sprinkled on top. Photographed beautifully, didn't it?
    Meakin's guac looks delicious! Of course, the bacon sprinkled on top doesn't hurt! :)

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  14. this looks so good and spicy is good for me ;-)

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  15. This looks like a wonderful, colorful, delicious dinner, Sam. I love the pizzazz the chorizo must give to simple chicken breasts.

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  16. Well now isn't this interesting. Up until about a year ago, the only kind of chorizo that I knew existed was the Mexican type. And then one day Whole Foods offered the cooked/dried variety. There's a big difference isn't there. I should have known something was up with I posted a recipe years ago and Chris (Nibble me this) asked about what kind of meat I was using. Anyway, what a beautiful recipe Sam. And so glad you got to visit with Larry and Bev.

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  17. This is definitely exciting! A delicious chicken dish. Chorizo is great and this is a must try. Thanks for the info and recipe. Have a good weekend, Sam!

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  18. I learned a lot as well! I always thought that chorizo was the one and only "salami style" meat. Makes me want to seek out the Mexican style and give it a try!

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  19. Hi Sam,
    What a great flavor this dish will have. I just love a meal like this with flavor and yet very simple. Looks like you are all ready for the big game today! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

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  20. I think I've only had the Spanish chorizo. I think I need to check out the Mexican. Great dish as usual…thank you so much for being part of foodie friday.

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  21. I did not know there were two types of chorizo! My husband loves chorizo and I can handle a little bit so this would be a delicious compromise recipe for us :)

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  22. Dear Sam, Looks beautiful and fresh. Blessings dear. Catherine xo

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  23. I never knew there was a Mexican version of chorizo, I am quite sure living next to Spain that is all we will ever get here. The recipe though sounds delicious. Keep well Diane.

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  24. i love the confetti! takes the dish to a whole new level! it looks great and a fun way to add a little twist on the classic grilled chicken

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  25. I'm a fan of both sorts of chorizo -- the Spanish for garbanzo soup or caldo gallego and the Mexican for tacos and chili. I'll have to try this permutation!

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  26. Boy oh boy, this is good to know, Sam! I love the Spanish version, and that is the only be I have ever had. The older I get, the more I don't care for super spicy food. When I was young, my BIL and I would have hot pepper eating contests. ;-).

    This does sound good, it I think I will stick with the smokey chorizo.

    xoxox

    Sheila

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  27. Delicious idea to spice up chicken! love the added chorizo and vegetables. Stunning photos!

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  28. I love both the Mexican and Spanish chorizo. I love this - because chorizo is laden with you know - a wee bit of fat - and this has just enough to add flair and warmth without making it center stage. What a grand idea. It's so pretty and festive - your hallmark!

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  29. I don't often cook with chorizo, as I usually but Italian sausage, but I'd like to try it in this dish, Sam. I do enjoy spicy food so the Mexican version sounds good to me, and probably easier to find here.

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    1. You know Pat, crumbled Italian sausage would make a nice substitute for the chorizo if you couldn't find it or didn't like it. Thanks for the idea.
      Sam

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  30. Just wanted you to know that your recipe is being featured in a round up of Romantic Dinner Ideas today on Simple Living and Eating.

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