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
- 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