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Meet chorizo, a type of pork sausage that hails from the Iberian Peninsula. Parts of the pig that are commonly used to make chorizo include the shoulder, jowl, loin and belly, as well as pork fat.
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.
Mexican chorizo gets its punchy flavor from lots of paprika, oregano, and vinegar. This traditional filling makes a little go a long way by pairing with low-cost potatoes. The result is a filling ...
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 ...
This quick, protein-rich chicken stew recipe draws flavor inspiration from shawarma with spices like cumin, paprika and pepper. Make a double batch and freeze it for a quick healthy dinner. Serve ...
Sauté the onion in the oil over low heat in a wide skillet, stirring often, for about 20 minutes, until it is really brown, almost caramelized. Add the chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over.
Add the garlic and chorizo and cook, crumbling the chorizo, until it’s no longer pink, about 4 minutes. 4. In a medium bowl, combine the eggs, chili powder, salt and pepper.
This simple recipe takes regular chicken breast and simple vegetables and turns them into a flavorful dinner of protein-packed chicken covered with paprika and jammy roasted peppers and tomatoes.