l onto the chicken.
Put the chicken, sliced garlic and cherry tomatoes
Heat olive oil in a large frying pan. Working in batches, cook chicken and chorizo until browned. Transfer to a slow cooker. Add onion, pepper, garlic, spices, stock and tomatoes. Cook, covered, on lowest setting for 4 hours. Stir in rice and peas. Cook, covered, for about 15 mins, or until hot and rice is cooked through. Season to taste. Serve sprinkled with olives and parsley.
paprika, red pepper, turmeric, and saffron into a small bowl
br>Mix the cooked chicken and chopped chorizo sausage together, and then set aside
b>chorizo until browned and crisp. Drain on paper towels.
Season chicken. Cook chicken
Preheat oven to 350\u00b0F. Heat olive oil in a large frying pan over medium heat. Cook chorizo for 2 mins, or until browned. Add chicken and saute for 1-2 mins, or until browned. Add kale and cook for 1-2 mins. Season to taste. Transfer to a serving platter and cover to keep warm.
Add coconut oil to pan. Cook ginger until it begins to sizzle. Gently break in all 4 eggs. Add 1 tsp water to pan then cover. Once cooked to your liking, transfer to chorizo and chicken mixture.
Garnish with toasted almonds and fresh cilantro.
In a large bowl, combine all ingredients and season to taste. Cover and refrigerate for 30 mins.
Preheat grill. Thread chicken, chorizo, pepper and bay leaves, alternately, onto skewers.
Grill skewers for 5 mins, or until chicken is cooked through and chorizo is browned lightly.
teaspoon olive oil and saute the chorizo on medium heat until
>chicken on a plate and season with 1/2 teaspoon paprika, salt, and
er medium heat. Add zucchini and cook until lightly browned,
o a boil. Add pasta and cook for 8 to 10
00 degrees.
Brown chicken with salt and pepper in separate skillet
dd in the chicken; break up any clumps, and cook, without stirring
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375\u00b0F for 30 minutes.
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat