chicken with chorizo salsa


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.

chicken, chorizo and shrimp paella


My favorite paella is a squid ink paella from Duende in Oakland, CA.  It’s so rich and heavenly!!!  I’m actually kind of obsessed with squid ink these days.  My co-worker was suggesting we do a food challenge using squid ink since we both love it so much but I don’t think I’m quite up for that yet!  But I do love some paella.  My boss has a paella pan and tells me these amazing stories about how he has paella parties… but I have yet to score an invite!  The family and I ate a great paella at a street festival this past summer and my son was sold!

It was a little chilly here in the Bay Area and I kinda wanted something warm and satisfying.  The kids are on spring break and have spent the last 4 days with my cousin who was visiting from D.C. Hubs worked from home today so there was no after school rush to get to.  I decided to make this easy home version of paella that doesn’t require a paella pan.  It might not taste like some of the restaurant paellas I’ve had but it hit the mark – we all enjoyed it.  Well, except my daughter who found it to be too spicy for her tastes….tonight.

Easy Chicken, Chorizo and Shrimp Paella

adapted very slightly from iowa girl eats


serves 4

  • 2-1/2 cups chicken broth
  • pinch of Spanish saffron
  • drizzle of extra virgin olive oil
  • 1/2 lb chicken breasts, chopped
  • 6oz Mexican chorizo
  • 1/2 onion, chopped
  • salt and pepper
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 2 teaspoons paprika
  • dash of chili powder
  • 1 cup long grain white rice
  • 1/2 lb large shrimp, peeled and deveined
  • 1/2 cup frozen peas (i used peas and carrots because that’s what i had in the freezer)


  1. Bring chicken broth and saffron to a boil in a small saucepan then turn heat to low and place a lid on top to keep hot.
  2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add chicken, chorizo, and shallots, season with salt and pepper, and then saute until chorizo and chicken are cooked through, 5 minutes, breaking chorizo up as it cooks. Add garlic then saute for 1 minute. Add tomatoes and their juices, paprika, and chili powder then saute until tomatoes are softened, 3 minutes.
  3. Add rice and hot broth to skillet then stir to combine and bring to a boil. Place a lid on top then lower heat and simmer until rice has nearly absorbed all the broth and is just slightly al dente, 13-15 minutes. Stir in shrimp and peas then place lid back on top and let skillet sit off the heat for 5 minutes. Season with more salt and pepper to taste then serve.