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For vegetarians who want all the flavor of chorizo, minus the meat. Keep it plant-based with a zesty spice mix made with guajillo and ancho chiles, or just use fresh chorizo instead. Get the recipe
Just serve them up with a variety of dips for added flavor: honey-mustard, BBQ sauce, ranch dressing, or even ketchup would work! Get the Air Fryer Chicken Tenders recipe .
This foolproof chicken recipe comes out juicy and moist every time. Don't worry—you'll still get that crispy chicken skin by raising the air fryer's temperature after flipping. It's genius!
3 1 / 2 oz 1 package (about 3 1/2 ounces) chorizo sausage, cut up; 1 medium onion, chopped (about 1/2 cup) 2 clove garlic, minced; 3 / 4 cup uncooked regular long-grain white rice; 1 3 / 4 cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) 1 / 2 cup Pace® Picante Sauce; 1 / 2 cup frozen pea; chopped fresh cilantro ...
The secret to this easy chicken tenders recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan from pan-searing. View Recipe 20-Minute Creamy Mustard ...
Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes. 2. Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes.
Transfer the egg to a serving plate with a slotted spoon, season to taste with salt, and keep warm. Repeat with the remaining eggs. Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop. Add the chorizo and cook for 30 to 45 seconds over medium-high heat, flipping the rounds when they begin to brown.
Add the tomatoes and mushrooms and nestle the chicken into the sauce. Season with salt and pepper. Lower the heat to low, cover, and simmer for about 15 minutes.