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Recipe: Chicken Chorizo on Quinoa with Peppers

Delicious combination of chicken chorizo with quinoa. At my table the hotter the better So dont be afraid to bring the hot sauce to the table to add some extra kick Make a simple side dish to this recipe by combining your favorite jar of salsa with a cup or two of cooked, slightly cooled corn. Enjoy :)

Chicken Chorizo On Quinoa With Peppers Ingredients

  • 2 tablespoons butter

  • onion, diced

  • sea salt to taste

  • 6 cups chicken stock

  • 3 cups quinoa

  • 2 tablespoons extra-virgin olive oil

  • 6 (4 ounce) chicken chorizo sausage links

  • 1 onion, cut into thin strips

  • 4 cloves garlic, minced

  • 2 teaspoons Spanish paprika

  • 1 teaspoon ground cumin

  • 2 red bell peppers, cut into thin strips

  • 2 yellow bell peppers, cut into thin strips

  • 2 poblano chile peppers, cut into thin strips

  • 1 cup chicken stock

  • sea salt and pepper to taste

How to Make Chicken Chorizo On Quinoa With Peppers

  1. Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.

  3. Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Chicken Chorizo On Quinoa With Peppers Nutritions

  • Calories: 499.2 calories

  • Carbohydrate: 65.8 g

  • Cholesterol: 23.5 mg

  • Fat: 17.7 g

  • Fiber: 8.5 g

  • Protein: 20.4 g

  • SaturatedFat: 5 g

  • ServingSize:

  • Sodium: 1214.5 mg

  • Sugar: 4.8 g

  • TransFat:

  • UnsaturatedFat:

Chicken Chorizo On Quinoa With Peppers Reviews

  • Amazing. The quinoa was the only good quinoa Ive ever tasted. Ha I substituted andouille sausage for the chorizo and jalapenos for the poblanos. Turned out great. Also, instead of removing sausage from pan, I sliced it first, cooked, then just added everything else in according to the instructions. I thought this was easier and added flavor to the whole dish.

  • Had being hearing all sorts of good things about Quinoa so last time I was at the store, I picked some up. Not knowing what to do with it, I searched and found this The dish was very good. I will make again. Followed directions but you can definitely cook much less Quinoa. I had plenty extra after eating all the peppers and sausage. Also I used Pork Chorizo because there was no Chicken Chorizo at the market I shop.

  • Delicious Recipe is a great base for modifications - omitted bell peppers and it was wonderful. Also made only 2 cups quinoa (to 4 cups stock) and had leftovers. This was my first attempt at making and eating quinoa and I am hooked

  • I dont make a lot of recipes twice, but this is DELIC I tweaked it by cutting the recipe in half, and added spicy chicken sausage.

  • Im giving this recipe five stars because it got me thinking in a different direction. Due to flavour preferences and what I had on hand, my dish became more of an Italian rather than Spanish inspired dish, but it was wonderful. And it got me to try quinoa (which is now a staple in my kitchen)...

  • We liked this recipe a lot, however, when I make it again Ill only make half the amount of quinoa because we have tons left and not enough peppers/sausage to go with it. My boyfriend added hot sauce but I liked the flavor just the way it was.

  • Yummy I didnt have sausage so I used chicken, would have been better with Sausage but still turned out well. I also didnt have the hot peppers, so to add flavor I used spicy V8 instead of the last cup of chicken stock. Will make again with the correct ingredients.

  • This was so GOOD First time trying Quinoa and I loved it. I will be using it over and over again in other recipes. I did use vegetable stock because I didnt have Chicken and less quinoa because I thought it was a lot and not sure I was going to like it. I also added mushrooms chopped fine with the onions because I had some:) A lot of good flavor going on here.....

  • This was delicious and easy to make (very much a novice cook over here and I didnt have to call my sister once to say something like, "So, sauteeing ... what is that?). But it was also totally delicious and flavorful. I like things hot so I may add some chili power next time to kick it up a notch. Also: We had a ton of quinoa left over, so I would suggest only making one cup instead of three (dont forget to cut the chicken broth too).

  • Very nice recipe Great way to use up some extra quinoa I had.

  • My family really enjoyed this recipe. We had to sub. a few things because I didnt have true ingredients. I sub. ground sausage for chicken chorizo and smoked paprika. I imagin the original recipe must be delisious. I will try it again once I find chicken chorizo. Thanks for great dish..

  • Thank you I was in a hurry for dinner, and thought, "Quinoa and sausage?", found your recipe, used italian bulk sausage from the freezer, modified the spices accordingly, added a tomato (just because the freeze is coming soon) and we were all so happy. The proportion of quinoa is high for the amount of sauce, but since it tastes so good prepared this way, no one will mind having leftovers for lunch.

  • Took a while to cook the first time, but I think now that I know what is involved this will be a nice, quick weeknight meal.This was very tasty.. good directions. Enjoyed it very much

  • Just the right amount of spicy heat. Delicious. Fun to make.

  • Very good. probably would be ok with 1/3 less quinoa.

  • Delicious

  • I used a sprouted rice and quinoa blend which has a nuttier flavour, regular chorizo sausage and subbed the bell and chile peppers for a couple of handfuls of regular red, yellow and green pepper and it was fabulous Really flavourful, but the spice wasnt too overwhelming for the kids Plates were cleaned, and requests made to make it again

  • I used a light spray of olive oil cooking spray instead of butter, and in place of olive oil, because Im on a low fat diet. For the same reason, I used 2 small, lean boneless skinless chicken breasts, and no chorizo sausage. For the peppers, I used 2 large purple bell peppers from my garden, and 3 green cayenne chili peppers, also from my garden, and a dried ancho chili, seeded and cut into small pieces. I also added a small plum tomato and three yellow pear tomatoes to the pepper and onion mixture. Wonderful Will definitely make again.

  • Used bulk chicken chorizo and some grilled chicken to bulk it up along with some mushrooms.

  • This was great I had to change a couple of things due to the lack of chorizo here. I used regular link already cooked chorizo, but it worked perfectly. We love quinoa, and my kids wolfed this down with an occasional glass of milk to curb the heat

  • Delicious

  • Very good Will make again

  • Used red pepper flakes, garlic powder & precooked quinoa and vegetable broth because thats what I had on hand. Came out just fine. I really like quinoa with vegetables.

  • Excellent recipe I didnt do the Quinoa part because I didnt have any - served on top of Italian sun-dried tomatoe cous-cous. Followed rest of recipe but used chorizo (beef or pork - dont know but it wasnt chicken). Flavor was excellent Thanks for sharing

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