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Thread: Chorizo Chicken

  1. #1
    koko Guest

    Default Chorizo Chicken


    Last night it was Chorizo Chicken for dinner.

    Cut up a chicken and used the legs and thighs. I also used about a 2
    inch chunk of chorizo.
    Sliced up a small yellow onion and chopped up a couple of cloves of
    garlic. I mixed up cup of chicken broth with one cup of chicken
    flavored tomato bullion. To add a note of brightness I also used a few
    sprigs of lemon grass.
    http://i31.tinypic.com/30krgpk.jpg

    Brown the onion in some oil. I usually use grapeseed oil. Add the
    garlic the last few minutes off cook time to avoid burning.
    Add the chorizo and cook until lightly browned.
    http://i26.tinypic.com/23scgu0.jpg

    Remove onion, garlic and chorizo from the pan, reserving in a small
    bowl. In the same pan add a little more oil and lightly brown the
    chicken.
    http://i32.tinypic.com/ngxmc.jpg

    Remove the chicken from the pan and drain off the fat saving for later
    use. Once the fat is drained, add the chicken back to the pan along
    with the lemongrass, the chicken-tomato broth and the onion chorizo
    mixture.
    http://i29.tinypic.com/15je2p.jpg

    Cover and simmer until the chicken is tender. Once cooked, strain the
    chicken from it's juices saving the juices.
    http://i28.tinypic.com/2djrwbt.jpg

    Using the fat reserved from browning the chicken, add that back to the
    pan and sprinkle with enough flour to make a roux. I usually use equal
    amounts of flour to fat for a nice thick gravy.
    http://i31.tinypic.com/1olzkp.jpg

    When the flour is turning golden whisk in the juices drained from the
    chicken.
    http://i26.tinypic.com/2iqhbnb.jpg

    I served it with some Jasmine rice and the beautiful gravy.
    http://i27.tinypic.com/hvwl94.jpg

    Macro, of course. ;-)
    http://i32.tinypic.com/dqjqr.jpg

    And that's that.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/06

  2. #2
    Christine Dabney Guest

    Default Re: Chorizo Chicken

    On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:

    >
    > Last night it was Chorizo Chicken for dinner.


    Again, that looks really, really good. You have given me ideas.. I
    have some chorizo here, from the Spanish Table, which I should use at
    some point..

    Lovely pictures.

    You sure you don't want to come out here to cook for me?

    Christine
    --
    http://nightstirrings.blogspot.com

  3. #3
    koko Guest

    Default Re: Chorizo Chicken

    On Fri, 11 Sep 2009 20:21:42 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:
    >
    >>
    >> Last night it was Chorizo Chicken for dinner.

    >
    >Again, that looks really, really good. You have given me ideas.. I
    >have some chorizo here, from the Spanish Table, which I should use at
    >some point..
    >
    >Lovely pictures.
    >
    >You sure you don't want to come out here to cook for me?
    >
    >Christine


    If only I could. :-)

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/06

  4. #4
    sf Guest

    Default Re: Chorizo Chicken

    On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:

    >Last night it was Chorizo Chicken for dinner.


    I like it! Where did you get the idea?

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  5. #5
    Curt Nelson Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    As a somewhat related aside, here's a quick story about the most impressive
    way I've ever seen to dice an onion... while ordering a chorizo egg dish in
    Mexico.


    A few years back my Dad was living on the Baja Peninsula in Ensenada and I
    was down there visiting him. On a Saturday morning we decided to take a
    drive down the coast and we stopped at a place for breakfast where we saw a
    bunch of fellows cleaning frash crab on the side of the road.

    We sat at an outdoor lunch counter and a young guy appeared and asked us
    what we wanted. I made the silly mistake of asking for a menu. He gave me an
    incredulous look and said they don't have a menu, then smiled and and asked,
    "What do you want to eat?"

    I was dort of stunned and my mind was drawing a blank and the only thing I
    could think to ask for was a spicy egg dish with sausage. He nodded and went
    into the back and an unbelieveably old lady appeared who clearly was the one
    to do the cooking. From the way they talked, she could've only been the
    ancient matriarch of the family. (I mean, she was really, really old...)

    As you might imagine, the breakfast was awesome, but the thing that still
    amazes me to this day was how she diced the onion. We all know the standard
    method of cutting it pole to pole and then slicing off the end oppostite the
    root, peeling it and then making vertical and horizontal cuts and then doing
    the dice.

    The way this old lady did it was she produced a whole onion and an
    monsterous cleaver and held the whole damn onion in her left hand (pole axis
    vertical) and started whacking it with her cleaver while rotating it with
    her fingers around its pole axis. She was actually chopping the cleaver
    directly at her left hand and fingers while rotating the onion at lightning
    speed.

    What an impressive performance. She was faster than any disco teppanyaki
    "chef" that I've seen and her speed, while blinding, was completely
    effortless. It took her probably twelve seconds to dice an entire onion and
    you could tell that she'd been doing it every day for the past 60 years and
    likely learned her skill from her mother or grandmother when she was just a
    baby.

    I've had some great food in my time and have seen many impressive things in
    the kitchen, but to this day nothing has impressed me more than how that
    ancient Mexican grandmother diced that onion. I've thought about trying it
    from time to time, but always go back to the way they teach you in the
    "civilized" world.

    Perhaps one day I'll make a breakfast that good...

    Hasta,
    Curt Nelson



  6. #6
    koko Guest

    Default Re: Chorizo Chicken

    On Sat, 12 Sep 2009 00:12:01 -0700, sf <[email protected]> wrote:

    >On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:
    >
    >>Last night it was Chorizo Chicken for dinner.

    >
    >I like it! Where did you get the idea?


    I learned it from a freind I had in AZ. and tweaked it a little.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/06

  7. #7
    koko Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    On Sat, 12 Sep 2009 02:04:31 -0700, "Curt Nelson"
    <[email protected]> wrote:

    >As a somewhat related aside, here's a quick story about the most impressive
    >way I've ever seen to dice an onion... while ordering a chorizo egg dish in
    >Mexico.


    snippady doo dah

    >As you might imagine, the breakfast was awesome, but the thing that still
    >amazes me to this day was how she diced the onion. We all know the standard
    >method of cutting it pole to pole and then slicing off the end oppostite the
    >root, peeling it and then making vertical and horizontal cuts and then doing
    >the dice.
    >
    >The way this old lady did it was she produced a whole onion and an
    >monsterous cleaver and held the whole damn onion in her left hand (pole axis
    >vertical) and started whacking it with her cleaver while rotating it with
    >her fingers around its pole axis. She was actually chopping the cleaver
    >directly at her left hand and fingers while rotating the onion at lightning
    >speed.


    snippady ayyyy
    >

    That's exactly how a co-worker of mine chops her onions, works a
    treat. By the way, she lives in Mexico.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 09/06

  8. #8
    Gloria P Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    Curt Nelson wrote:
    > As a somewhat related aside, here's a quick story about the most impressive
    > way I've ever seen to dice an onion...



    >
    > Perhaps one day I'll make a breakfast that good...
    >
    > Hasta,
    > Curt Nelson
    >
    >




    Or cut your fingers off trying.

    Buena suerte!

    gloria p

  9. #9
    Chemo the Clown Guest

    Default Re: Chorizo Chicken

    On Sep 11, 7:04*pm, koko <k...@letscook.com> wrote:
    > *Last night it was Chorizo Chicken for dinner.


    Man.....that sounds and looks really good!!

  10. #10
    sf Guest

    Default Re: Chorizo Chicken

    On Sat, 12 Sep 2009 07:32:16 -0700, koko <[email protected]> wrote:

    >On Sat, 12 Sep 2009 00:12:01 -0700, sf <[email protected]> wrote:
    >
    >>On Fri, 11 Sep 2009 19:04:27 -0700, koko <[email protected]> wrote:
    >>
    >>>Last night it was Chorizo Chicken for dinner.

    >>
    >>I like it! Where did you get the idea?

    >
    >I learned it from a freind I had in AZ. and tweaked it a little.
    >


    Well, I plan to copy you!

    I think I'll use Mexican style chorizo (preferably home made), because
    I finally tracked down that spanish style chorizo and tried it, but
    didn't like it as much as I like mexican style.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  11. #11
    sf Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
    wrote:

    >Or cut your fingers off trying.
    >
    >Buena suerte!
    >
    >gloria p


    I wasn't thinking about fingers, I was thinking a huge slice in the
    palm.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  12. #12
    jmcquown Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
    > wrote:
    >
    >>Or cut your fingers off trying.
    >>
    >>Buena suerte!
    >>
    >>gloria p

    >
    > I wasn't thinking about fingers, I was thinking a huge slice in the
    > palm.
    >
    >

    Either way would be unpleasant. This is one of those "do not try this at
    home" things

    Jill


  13. #13
    atec 7 7 Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    jmcquown wrote:
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
    >> wrote:
    >>
    >>> Or cut your fingers off trying.
    >>>
    >>> Buena suerte!
    >>>
    >>> gloria p

    >>
    >> I wasn't thinking about fingers, I was thinking a huge slice in the
    >> palm.
    >>
    >>

    > Either way would be unpleasant. This is one of those "do not try this
    > at home" things
    >
    > Jill

    With a suitable board subbed for your palm the 8 cut to the end method
    works very well and is ferpectly safe

  14. #14
    sf Guest

    Default Re: Chorizo Chicken and Dicing an Onion

    On Sun, 13 Sep 2009 09:28:49 +1000, atec 7 7 <"atec 77"@hotmail.com>
    wrote:

    >jmcquown wrote:
    >> "sf" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> On Sat, 12 Sep 2009 10:13:29 -0600, Gloria P <[email protected]>
    >>> wrote:
    >>>
    >>>> Or cut your fingers off trying.
    >>>>
    >>>> Buena suerte!
    >>>>
    >>>> gloria p
    >>>
    >>> I wasn't thinking about fingers, I was thinking a huge slice in the
    >>> palm.
    >>>
    >>>

    >> Either way would be unpleasant. This is one of those "do not try this
    >> at home" things
    >>
    >> Jill

    >With a suitable board subbed for your palm the 8 cut to the end method
    >works very well and is ferpectly safe


    that's a big difference though!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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