Chicken Chorizo on Quinoa with Peppers

4.7
(35)

Delicious combination of chicken chorizo with quinoa. At my table the hotter the better!!! So don't be afraid to bring the hot sauce to the table to add some extra kick! Make a simple side dish to this recipe by combining your favorite jar of salsa with a cup or two of cooked, slightly cooled corn. Enjoy! :)

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Prep Time:
35 mins
Cook Time:
40 mins
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 tablespoons butter

  • ½ onion, diced

  • sea salt to taste

  • 6 cups chicken stock

  • 3 cups quinoa

  • 2 tablespoons extra-virgin olive oil

  • 6 (4 ounce) chicken chorizo sausage links

  • 1 onion, cut into thin strips

  • 4 cloves garlic, minced

  • 2 teaspoons Spanish paprika

  • 1 teaspoon ground cumin

  • 2 red bell peppers, cut into thin strips

  • 2 yellow bell peppers, cut into thin strips

  • 2 poblano chile peppers, cut into thin strips

  • 1 cup chicken stock

  • sea salt and pepper to taste

Directions

  1. Melt the butter in a large pot over medium heat. Stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. Once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. Return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. Remove to drain on a paper towel lined plate, and keep warm.

  3. Reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. Cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. Add the garlic, and cook 1 minute more. Season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. Bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. Return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. Serve over a bed of quinoa.

Nutrition Facts (per serving)

499 Calories
18g Fat
66g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 499
% Daily Value *
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 24mg 8%
Sodium 1215mg 53%
Total Carbohydrate 66g 24%
Dietary Fiber 9g 30%
Total Sugars 5g
Protein 20g
Vitamin C 140mg 698%
Calcium 73mg 6%
Iron 6mg 34%
Potassium 770mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.