Chicken Chorizo Recipe

spices, seasonings

Many of you may have read my post about Sweet Potato Hash and Scrambled Eggs. Inside that post I boasted about some amazing chicken chorizo I have picked up from my local butcher at Sprouts market. I love chicken chorizo. Heck I tend to favor all chorizo. As a native to Arizona and the southwest if I did not have an affection for spicy culinary dishes I might begin to question my authenticity. For those of you who love the taste of the southwest like I do, but may not have the resources at your local butcher to obtain these goods I am going to assist you in your culinary quest to obtain the needed ingredients to make your very own chicken chorizo recipe, a deliciously authentic version of a famed spicy, southwest sausage.

ground meat, ground chicken, kitchen aid grinderWhat you will need to start with is chicken. As little as one pound of chicken should do it and you can have it as a mixture of ground chicken breast and chicken thighs. Call me sexist but I love some really good thighs; tender, juicy, and full of amazing flavor. Your local butcher can also assist you in this as he might be doing the majority of the work for you. However, if you happen to have a meat grinder at home, voila, you can accomplish this at home on your own. The butcher will be more than happy to grind this for you upon your request, they are one of the least utilized experts in stores. If you can wrangle a butcher they will share with you a great deal of secrets, if you befriend one, well then you have additional added benefits.

One you have your ground chicken this is where the fun begins, we will begin to season said chicken with the chorizo mixture. You see chorizo is just the smorgasbord of spices used to season the meat, think adobo. Here are the warm spices that will really kick up your chorizo and provide an amazing flavor. I prefer organic, but the list is all the same:

Chorizo Seasoning Recipe Ingredients List


1 tsp Ancho chili
3/4 tsp sweet paprikaspices, seasonings, Chorizo spices, chorizo recipe
1/2 tsp coriander or cumin
4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp oregano
1/4 tsp ginger
1/2 tsp black pepper
1 clove
1/2 tsp Himalayan pink salt
(you can use Sea Salt, I love pink salt for all the naturally occurring vitamins and minerals and the taste is very mild and adds a sumthin-sumthin to your cooking)
1 tsp garlic
(you can opt for fresh diced 3 cloves if you like, this really deepens the flavor)

Now that you have all these fabulous ingredients you will need to mix them altogether. Again, I am a bit old fashioned and I buy some of my seasons whole, a mortar and pestle will be your greatest ally to grind these amazing flavors together. If you do not have a mortar and pestle, reach for your food processor to grind away. Be sure not to heat these up or you will lose integrity with the flavor. Once all of your seasonings are fully blended together we will add to the meat. Again if you are grinding at home with a meat grinder lets go ahead and grind, while the rest of us who have opted for the butcher to do our dirty work, we will be elbow deep in meat. If you have an aversion to touching raw meat please grab some marigolds.

chicken chorizo, chicken, chorizoLightly sprinkle the seasonings across the top of the meat, leave some aside as you will begin to turn the meat and sprinkle alternately so that all of your chicken is evenly coated. Continue to do this until all of your meat is thoroughly covered and mixed together. Feel free to continue to mix if need be to ensure all of your chicken is clad in these warm spices. Once you have encased all of the meat in the chorizo seasoning mix, place in a separate container to be refrigerated overnight. Your seasonings will begin to soak in and enhance the chicken for that authentic chorizo taste. You can roll into a ball and wrap with saran wrap, butcher paper, freezer paper, or place in Tupperware. After sitting at least overnight, we prefer a solid 24 hours, your chicken chorizo is ready to serve up.

Cook the chicken as you would any other normal ground meat product. Be sure to apply traditional food safety so that the chicken is cooked thoroughly or at least 165 degrees.

Chicken Herbs de Provence Recipe

How do you make wicked good chicken without over salting, over seasoning, and or losing flavor? Our favorite seasoning for chicken is an Herbs de Provence recipe that is sure to be a favorite, on or off the grill. Some times the best seasoning is the least amount of seasoning. Let me tell you that the barbecue grill is not only the key to fabulous chicken, but it is an energy saver where you are not slaving over a hot stove. Continue reading “Chicken Herbs de Provence Recipe”

Grilled Chicken Enchiladas Recipe

My husband took my family’s favorite household meal, Mexican food, and put a new spin on our favorite of chicken enchilada’s. I have been making this recipe for years. Our dear family friend Mary Herrera, taught me authentic Mexican cuisine. Salt over the shoulder, a small prayer to God and she won my heart by showing me that cooking is about love and making wonderful food for the ones you love. However my love for culinary adventure has been limited due to my working schedule which does not permit me the opportunity to cook as much. The Chad has been taking over the role as family chef and when we made my recipe,”lazy girls way to make enchilada’s” as Mary called it, I was in heaven, as were the kids.

My husband made “Man-chilada’s” as we called it that night, they were the best grilled chicken enchilada’s anyone could ask for and I hope you enjoy as much as we did that night for dinner.

4 large chicken breasts, slow grilled
Tortillas, small, corn or flour, about 8 0r so
1c. Sour Cream
1 can Cream of Chicken soup
1/2 can of Green Chile Enchilada sauce
2 small cans green chile
2c. shredded Colby Jack cheese (or more if desired)
1/2 c. chopped red onion, black olives (to taste, if desired)

My husband’s beautiful secret is the slow grilling of the chicken in this recipe as well as topping with onions and black olives to really give this dish some zing!

After the chicken is cooked all the way through, shred, and mix together the wet ingredients (sour cream, soup, sauce). Slowly add the chicken to the mixture. Shred the tortillas to cover the bottom of the baking dish. We like the 13×9 baking dish for lots of food to go around. Spread around the tortillas, spread the sauce and chicken mixture creating a layer, add a bit of shredded cheese to the top. Do this again and again, creating layers until all of the sauce and chicken mixture is used. Top finally with tortillas again and cover with cheese. Bake at 350 degrees until all the cheese is melted. Cut and serve. Garnish with chopped cabbage, red onions and black olives.


Fennel Herb Chicken Recipe

When I was taking part in my CSA this last fall and winter my kids and I had a BLAST picking out all of our foods and figuring out what they were. Honestly I was not introduced to a lot of foods as a child. My mother is a very picky woman as for tastes in foods. She likes asparagus but we were never fed this wonderful delicacy, nor artichokes (which are a personal favorite with drawn butter and capers), nor any family of squash that I can recall offhand, and my list can go on.

But in our CSA basket we received fennel, and I searched for recipes that would be fabulous for my entire family. My search was a failure. So I resorted to the old melon above my shoulders and came up with this FABS meal that your kids, husband, and you will LOVE!

4-5 chicken breasts (boneless, skinless are preferred)
sea salt and fresh ground peppercorn (regular pepper is also fine)
fresh grated lemon zest (the rind of a lemon)
fennel bulb, sliced thinly (reserve stalks to be frozen or used later)
2 T olive oil (or butter)
1/4 c. chicken stock
1 t. corn starch
4 T herb seasoning (I like Frontier Coop, but you can use the Mrs. Dash equivalent)

Wash off chicken and pat try. Cut into bite size chunks, set aside. Mix together all dry spice ingredients, salt, pepper and herb seasoning in a bowl with the corn starch. Add chicken to dry spice mix making sure the chicken is dry to be coated well with the spices.

Add olive oil to med-high pan to sauté sliced fennel and to begin to cook chicken. Quickly toss the fennel for a minute or two and add the chicken. Cook thoroughly and be sure the chicken is completely coated and again cooked through (170 degrees if you use a meat thermometer). Slowly add the chicken stock as a reduction to really boost the citrus bite of the fennel and enhance the flavor of the chicken.

The fennel will have a crisp yet tender taste and flavor, citrus and pepper based taste, the chicken will be tender and juicy.

Serve over a bed of rice or fresh spinach greens.