Chicken Chorizo on Quinoa with Peppers Recipe
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Chicken Chorizo on Quinoa with Peppers

By: puccachuka  
"Delicious combination of chicken chorizo with quinoa. At my table the hotter the better!!! So don't 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! :)"

Rating: This weblink has been rated 7 times with an average star rating of 4.7 Read Reviews (7)

Rate/Review | 251 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
35 Min
Cook Time:
40 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons butter
  • 1/2 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 499 | Total Fat: 17.7g | Cholesterol: 24mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by motherteresa 
Amazing. The quinoa was the only good quinoa I've ever tasted. Ha! I substituted andouille... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by Gopher341238 
Had being hearing all sorts of good things about Quinoa so last time I was at the store, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by CAFRHA 
This was so GOOD!! First time trying Quinoa and I loved it. I will be using it over and over... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by rnstudent 
I don't make a lot of recipes twice, but this is DELIC! I tweaked it by cutting the recipe in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2009 by Artdoll 
We liked this recipe a lot, however, when I make it again I'll only make half the amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2009 by Joalyne 
This was great! I had to change a couple of things due to the lack of chorizo here. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by Jodi Supporting Member (Click to learn more about Supporting Membership)
Excellent recipe! I didn't do the Quinoa part because I didn't have any - served on top of... MORE

 
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