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Chicken Chorizo

Chicken & Chorizo Stew

  • 1 lb boneless chicken, cut in pieces
  • 1 teaspoon paprika (smoked if you have it)
  • 1 tablespoon olive oil
  • 1 package Bean’s Chicken Chorizo Sausage, sliced
  • 1 onion, diced
  • ¾ lb fresh tomatoes, chopped
  • 2 cans (16 oz) butter beans, not drained
  • 2 cloves garlic, chopped
  • 4 tablespoons fresh parsley, chopped
  • ¼ teaspoon ground thyme (or 1 teaspoon fresh)
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Sprinkle the chicken pieces with paprika. Heat olive oil in a heavy pot and cook over medium heat, stirring until the chicken is browned. …

Chorizo Bake

  • 1 package Bean’s Chicken Chorizo Sausage, sliced thin
  • 8 oz Philadelphia cream cheese, softened
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 1 can (15 oz) Green Giant whole kernel corn, drained
  • 4 eggs
  • 2 cups Shredded Cheddar Cheese
  • 6 scallions, sliced
  • ½ jalapeno pepper, seeded & minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Preheat oven to 375°. Beat together cream cheese, cornmeal & sugar until smooth. Beat in eggs, one at a time. Stir in 1 cup cheese and remaining ingredients. Pour half of mixture into greased …

Chorizo Charbonara

  • 1 package Bean’s Chicken Chorizo Sausage, sliced
  • 1 16 oz package Prince’s spaghetti
  • 1 cup half and half
  • 2 8 oz pieces Saco Jalapeno Cheese, shredded
  • 1 can (4.5 oz) chopped green chilies
  • ½ teaspoon ground cumin

Brown the sausage in a nonstick skillet over medium heat.

Cook the spaghetti and drain. In the same pot, heat the half and half over low heat. Add the remaining ingredients and toss until the cheese is melted. Served immediately. Serves 4-6.

Chorizo Breakfast Burritos

  • 1 package Bean’s Chicken Chorizo, sliced thin
  • 6 green onions, chopped
  • 1 red or yellow pepper, chopped
  • 12 eggs, slightly beaten
  • flour tortillas, warmed
  • salsa and sour cream for garnish

Sauté chorizo in skillet over medium heat for 5 minutes. Add the green onions and peppers, cook for 2 minutes. Add the eggs and scramble. Roll the mixture into tortillas. Garnish with sour cream and salsa.

Portuguese Stone Soup

  • 1 package Bean’s Chicken Chorizo Sausage, sliced thin
  • 8 cups Swanson’s Organic Chicken Broth
  • 1 can (15.5 oz) kidney beans, drained
  • 1 can (14.5 oz) Hunt’s Diced Tomatoes with Basil, Garlic & Oregano
  • 1 lb potatoes, peeled & diced
  • 4 cups cabbage, coarsely chopped
  • 1 lb turnips, peeled & diced
  • 3 carrots, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced or ½ teaspoon garlic powder
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Combine all the ingredients in a large pot. Bring to a boil. Reduce the heat and simmer, stirring …

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