Today marks my 100th post!
With a full-time j-o-b it can be hard to stay on top of writing a post each week, but I stay fueled by stories of people making these recipes in their own homes and adding them to their cooking repertoire. This makes me oh so happy.
Today I’ve got another deelish recipe for you adapted from our friends over at Cooking Light.
If bell peppers are one of your favorite vegetables like moi then you will go crazy for this recipe. The salty spiciness from the Mexican chorizo sausage permeates into the entire dish, and the crisp green salad with homemade vinaigrette is the perfect light side to the hearty main entrée.
I cannot wait to make it again!
And pardon me for the shoddy photos taken in the dark – that’s just what happens when you cook dinner past 8pm!
Pan-Grilled Chicken with Chorizo-Pepper Confetti
Adapted from Deb Wise, Cooking Light, April 2013
Total time to brine and let chicken come to room temp: 2 to 4.5 hours
Total vegetable prep + recipe cooking time: 45 min to 1 hour
- 4 skinless, boneless chicken breast halves (or sub chicken thighs)
- Kosher salt
- 2 bay leaves
- 1 clove garlic, smashed
- freshly ground black pepper
- 2 tsp. coconut oil or butter (I used coconut oil)
- 2 precooked smoked Mexican pork chorizo sausages, small diced (*Note: I recommend using precooked sausage over uncooked as it is easier. I used Wellshire brand. However, if using fresh uncooked chorizo sausage, remove casings, add to pan, and crumble before adding vegetables.)
- 1 medium sweet onion, thinly sliced
- ½ cup small diced carrot
- 1 medium yellow bell pepper, seeded and small diced
- 1 medium red bell pepper, seeded and small diced
- 1 medium green bell pepper, seeded and small diced
- ¼ cup chicken stock (I like low-sodium Imagine brand, or use homemade)
- ~1 tablespoon minced fresh cilantro, plus more for garnish
- Green Salad with Radishes, Cucumbers, and Balsamic Vinaigrette, recipe below
- Fill a large bowl, Tupperware container, or gallon size Ziploc bag with water and 2 Tbsp. salt. Add chicken, 2 bay leaves, and 1 smashed clove of garlic. Cover, place in the refrigerator, and let chicken brine for 2-4 hours. Drain and discard water and bay leaves; pat chicken dry and season evenly with salt and pepper (don’t skimp). Don’t skip the brining step, as it is crucial for having moist, tender chicken.
- Remove chicken from refrigerator 30 minutes to 1 hour before cooking and let come to room temperature (not required but recommended for optimal cooking).
- Heat 2 tsp. coconut oil or butter in a large skillet (preferably stainless steel) over medium-high heat. Add onion, carrot, peppers, about ¼ teaspoon salt, and a few grinds of black pepper; cook approximately 12 minutes, stirring occasionally. Add diced pre-cooked chorizo; continue cooking approximately 6 minutes until chorizo is browned and warmed through and vegetables are very tender. Add stock; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. (Don’t worry too much about overcooking the confetti mixture, you can’t really over-do it.) Add 1 tablespoon minced cilantro; season to taste with salt and pepper.
- While vegetables cook, heat about 2 tsp. coconut oil or butter in 1 large or 2 small pans (preferably cast-iron) over medium-high heat. Add chicken to pan (you should hear it sizzle); cook 6 minutes on one side. Flip and cook for another 6-8 minutes or until internal temperature registers 157⁰F. Keep a loose-fitting lid on top of the pan if desired to avoid a smoky kitchen. Once chicken is cooked, transfer to a serving dish or plate and cover tightly with aluminum foil.
- Spoon chorizo-pepper confetti over chicken; garnish with additional cilantro if desired.
Green Salad with Radishes, Cucumbers and Balsamic Vinaigrette
Slightly adapted from Cooking Light, April 2013
- 4 cups mixed organic salad greens
- 6 thinly sliced radishes
- ½ cup peeled and chopped cucumber
- 1 ½ tablespoons extra-virgin olive oil
- 1 ½ tablespoons good-quality balsamic vinegar
- ~1/8 teaspoon salt
- ~1/8 teaspoon freshly ground black pepper
Combine salad greens, radishes, and cucumber in a large bowl. Combine olive oil, vinegar, salt, and freshly ground black pepper in a small bowl, stirring with a whisk or fork. Drizzle over salad mixture; toss gently to coat.