Chicken and Chorizo Leftovers in Tasty Disguise
Transform last night’s dinner into a bold and flavorful new dish with this "Chicken and Chorizo Leftovers in Tasty Disguise" recipe. Perfect for using up cooked chicken and chorizo, this one-pan wonder combines smoky paprika, juicy diced tomatoes, and vibrant red bell peppers for a dish that’s brimming with Spanish-inspired flair. Whether served over rice, tossed with pasta, or enjoyed as-is, the addition of creamy sour cream and melted cheddar or Monterey Jack cheese creates a luscious finish that’s comfort food at its finest. Ready in just 40 minutes, this quick and easy meal is ideal for busy weeknights or spicing up meal prep. Sprinkle with fresh parsley for a burst of brightness, and savor every delicious bite of this versatile creation!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 1 cup Cooked chorizo (sliced or crumbled)
- 2 tablespoons Olive oil
- 1 Yellow onion (diced)
- 1 Red bell pepper (diced)
- 3 Garlic cloves (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Cumin
- 14.5 ounces Canned diced tomatoes
- 2 cups Cooked rice or pasta (optional)
- 0.5 cup Heavy cream or sour cream
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat a large, deep skillet or sauté pan over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic, paprika, smoked paprika, and cumin. Stir and cook for 1 more minute until fragrant.
Stir in the canned diced tomatoes, including their juices. Simmer for 5 minutes, stirring occasionally to let the flavors combine.
Add the cooked chicken and chorizo to the skillet. Stir well to coat the meat in the tomato and spice mixture. Cook for 3-4 minutes to heat through.
If you're using rice or pasta, stir it into the pan now, ensuring everything is evenly combined.
Reduce the heat to low and stir in the heavy cream or sour cream. Let it warm through for 2-3 minutes, creating a creamy sauce.
Season with salt and black pepper to taste.
Sprinkle the shredded cheese evenly over the top of the mixture and cover the pan with a lid. Let the cheese melt, about 2-3 minutes.
Remove the lid and garnish with chopped fresh parsley before serving hot.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 5761 mg | 250% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.4 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1210 mg | 93% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3439 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
