Chicken Chorizo on Quinoa with Peppers

Chicken Chorizo on Quinoa with Peppers

22
puccachuka 0

"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! :)"

Ingredients

1 h 15 m {{adjustedServings}} servings 499 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 65.8g
  • 21%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1214 mg
  • 49%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

22
  1. 31 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Amazing. The quinoa was the only good quinoa I've ever tasted. Ha! I substituted andouille sausage for the chorizo and jalapenos for the poblanos. Turned out great. Also, instead of removin...

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 allrecipes.com and found this! The dish was ...

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 ...