Chorizo With Red Wine Onions And Dates Recipes
CHORIZO WITH RED WINE, ONIONS AND DATES
Make and share this Chorizo With Red Wine, Onions and Dates recipe from Food.com.
Recipe From food.com
Provided by Miss A.T.K.
Yield 2 tbsp, 4-8 serving(s)
- heat olive oil.
- add onions and cook until translucent.
- add chorizo and cook for 5 minutes.
- add balance of ingredients and cook on med heat until wine reduces by half.
- serve and enjoy.
Number Of Ingredients: 5
- 2 tablespoons olive oil
- 1 small onion, chopped
- 9 1/2 ounces chorizo sausage (palacios)
- 1/4 lb dried dates, pitted and cut in half
- 3/4 cup red wine
PAN ROASTED CHORIZO WITH ONIONS AND GARLIC
Make and share this Pan Roasted Chorizo With Onions and Garlic recipe from Food.com.
Recipe From food.com
Provided by gailanng
Yield 4 serving(s)
Categories One Dish Meal
- Preheat oven 400 degrees. Place in a cast iron skilled the chorizo, sliced onions and garlic. Brush with olive oil. Roast until the sausages are cooked through and browned, about 12-15 minutes, turning once.
Number Of Ingredients: 4
- 1 lb chorizo sausage
- 1 large onion, sliced
- 2 garlic cloves, sliced
- olive oil
RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS
Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.
Recipe From epicurious.com
Provided by Mindy Fox
Yield 4 servings
Categories Chicken,Braise,Red Wine,Chickpea,Sausage
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
Number Of Ingredients: 15
- 1/2 cup golden raisins
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon cayenne pepper, plus more
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
- 1 teaspoon olive oil
- 6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half-moons
- 1 (15.5-ounce) can chickpeas, rinsed, drained
- 1 teaspoon finely grated orange zest
- 1 small onion, thinly sliced
- 1/2 cup dry red wine
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Sherry vinegar
- 1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided
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