spanish chorizo

Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

Kale Soup With Potatoes and Sausage

onion,

garlic,

potatoes,

kale,

chicken broth,

balsamic vinegar

salt

pepper

plum tomatoes,

Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.

Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I’ve rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes <a href="https://www.nytimes.com/2020/10/26/dining/puerto-rican-food.html">the resilience of Puerto Rican people</a>, as it is often prepared in times of crisis — such as after a hurricane — and made with whatever you have on hand.

Sancocho

yuca

white yautia (taro root)

green plantain

yellow sweet plantain

calabaza (pumpkin) or kabocha squash

sweet corn

pork

chicken

kosher salt,

black pepper

olive oil,

sofrito

pork or beef stock

bay leaves

chorizo

bread rice,

Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.

Husk the corn, then slice it into 2-inch-thick segments. Set aside.

Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.

Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.

Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.

To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.

Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.

Adjust salt to taste, and serve with fresh bread or white rice on the side.

A simpler version of Arroz con Pollo, this Spanish chicken and rice recipe with chorizo is a satisfying and flavorfu one-pan-wonder! It&#039;s important to rinse and soak the rice in water for a little while to get rid of excess starch. Take the time to brown the chicken fully and

One Pan Spanish Chicken and Rice Recipe with Chorizo

medium grain rice (washed)

(skin-on chicken thighs)

chicken drumsticks

Olive oil

oz bulk Chorizo sausage (no casings)

green bell pepper (cored, chopped)

red onion (peeled, chopped)

garlic (peeled, crushed)

tomato (chopped)

tomato paste

chicken broth

tbsp smoked paprika

garlic powder

tsp black pepper

tsp cayenne pepper (more or less to your liking (optional))

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily.  Drain well.

Make the spice rub. In a small bowl, mix the spices, salt and pepper.

Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).

Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.

Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.

Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.

Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20  minutes or until the rice is fully cooked.

Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

This easy recipe for Clams with Chorizo, Grilled Corn + Cilantro makes the best summer appetizer or dinner! Tender steamed clams tossed with spicy Spanish chorizo, sweet grilled corn, and fresh cilantro.

Clams with Chorizo, Grilled Corn and Cilantro

olive oil

Spanish chorizo* (diced)

shallot (minced)

dry white wine

littleneck clams (cleaned*)

corn corn

unsalted butter (cold***)

cilantro

Heat the olive oil in a large, deep saute pan over medium-high heat and add in the chorizo. Cook, stirring continuously, until it renders out it's fat and begins to crisp up. Add in the shallots and cook for about 1 minute, until they've softened.

Deglaze the pan with white wine, and add in the clams. Toss to coat, then cover the pan and let cook for about 5-8 minutes, until the clams start to open up.

Remove opened clams to a serving dish, and discard any that don't open (but give them a minute! some just take longer). Add the corn to the pan, stir it around, then turn off the heat. Add the butter one piece at a time, stirring constantly, until it's all melted. Pour the sauce over the clams and top with cilantro. Serve immediately.

Top 4 spanish chorizo recipes from across the web

The most viewed spanish chorizo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kale Soup With Potatoes and Sausage

Sancocho

One Pan Spanish Chicken and Rice Re...

Clams with Chorizo, Grilled Corn an...

Top 4 spanish chorizo recipes from across the web

The most viewed spanish chorizo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kale Soup With Potatoes and Sausage

Sancocho

One Pan Spanish Chicken and Rice Re...

Clams with Chorizo, Grilled Corn an...

The most viewed spanish chorizo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine