chicken with chorizo salsa

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Remember the paella I made?  Well, I had like a tiny bit of chorizo and chicken breast left and was wondering what I should do with it. My default is to make something breakfast-y with it to wrap in a tortilla but I love when things come together and I can make another dinner with those same ingredients!  I have a pretty elaborate recipe collecting process/system and I often refer to it for inspiration when I have leftover ingredients. That’s how I came across this dish.  I was perusing the chicken breast recipes I had and saw “chorizo” and was thrilled that I could use the same paella ingredients to make a completely different dish so the family wouldn’t tire of the same flavors.  I really try hard to not waste the foods I buy on a weekly basis.  Part of it is environmental and part of it is budget.  I hate knowing that our landfills are nearly 40% food waste.  I’m really fortunate to live in an area that encourages composting by using our green bins.  It’s the bin that we collect your leaves, grass, etc. in.  We throw in our compost/food scraps and it is taken care of on the County level.  Our trash used to be so stuffed every week but after composting and recycling, we now barely fill half of the smallest size trash can.  I feel great knowing that I’m doing my little part in the world.

This chicken was super flavorful, thanks to the chorizo involved.  One more note… I am a recipe hoarder.  I rarely make my own creations.  I sometimes tweak things to the point that it ends up my own but typically I follow the recipes.  I will always share where I got the recipe from so you can also check out my resources!

Chicken with Chorizo Salsa
from Pink Parsley
serves 4

  • 2 oz (1 link) Mexican pork chorizo
  • 4 (6-oz) boneless, skinless chicken breast halves, pounded to even thickness
  • kosher salt and freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1 1/2 tsp canola oil
  • 1 cup seeded and chopped tomato (1 large)
  • 1/4 cup chopped fresh cilantro
  • 2 Tbs finely chopped red onion
  • juice of 1/2 lime
  • 1/4 cup crumbled queso fresco
Heat a large skillet over medium-high heat.  Remove the chorizo from its casing and crumble into the pan.  Cook, stirring constantly, for about 4 minutes.  Transfer the chorizo to a small bowl.
In a small bowl, combine 1/4 tsp of salt, 1/4 tsp of pepper, and the ground cumin.  Sprinkle the mixture over the chicken breasts.
Return the skillet to the stove top and add the oil to the drip pins in the pan, swirling to coat.  Add the chicken to the pan and cook 5 minutes per side, or until it’s cooked through (reaching 165 degrees as the internal temperature).  Remove the chicken from the pan, and cover with foil.
Once again, return the pan to the stove top.  Add the tomato, cilantro, and onion, and cook, stirring constantly 1 to 2 minutes.  Add the chorizo, then stir in the lime juice.  Season to taste with salt and pepper and transfer the salsa to a small bowl.
To serve, place 1 chicken breast on each plate and top with about 2 tablespoons of the salsa and 1 tablespoon of cheese.
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