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 servings 499 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

22
  1. 31 Ratings

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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 ...

I'm 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 i...

Yummy! I didn't have sausage so I used chicken, would have been better with Sausage but still turned out well. I also didn't have the hot peppers, so to add flavor I used spicy V8 instead of t...

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 didn't have Chicken and less quinoa be...

I don't make a lot of recipes twice, but this is DELIC! I tweaked it by cutting the recipe in half, and added spicy chicken sausage.

We liked this recipe a lot, however, when I make it again I'll 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...

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