Chorizo Chicken and Vegetables

Chorizo Chicken and Vegetables is a delicious and simple Spanish-style meal. Done in under 30 minutes, this will be a keeper for your midweek grind. Juicy chicken with flavorful chorizo and sautéed vegetables topped with cheddar cheese hit all the right spots to make this comfort food enjoyable!

Spanish vs Mexican Chorizo

When I see Chorizo on the menu or in a recipe I get excited. I love chorizo! But there are different types of chorizo and some cannot be substituted for each other. Here are the 2 most common types of chorizo to help you out. This recipe uses Spanish Chorizo.

Spanish Chorizo – is a dried hard cured sausage. It is usually pork and pork fat with smoked paprika and other spices. Since it’s cured, it’s ready to eat. This keeps it’s shape when cooked. I do, however, buy fresh Spanish Chorizo from my local grocery store, that is not cured. I also make my own.

Mexican Chorizo – this is uncooked pork, pork fat, and other meats and seasoning. When you remove it from it’s casing, it crumbles and cooks similar to ground meat. It goes great with eggs and other wraps. Since it is uncooked, it must be cooked before serving.

Now, there are other difference and varieties that you can look up online for your own educational purposes. My goal here is to help you know which Chorizo to buy for this recipe – the hard dried one like Goya.

Chorizo Chicken and Vegetables

What Ingredients Are in Chorizo Chicken and Vegetables?

• Boneless/Skinless Chicken Breast
• Canola Oil
• Dry or Fresh Spanish Chorizo
• Bell Peppers
• Sweet Onion
• Adobo Seasoning, store or homemade
• Sharp Cheddar Cheese, shredded
• Salt and Pepper to taste
• Fresh Cilantro

Ingredient Notes & Substitutions

Bell Peppers – I love food with vibrant colors so I use a variety of colors, whatever I can get – red, green, yellow, or orange. Since the rice is already yellow, go with the other 3 colors if you can.

Adobo Seasoning – store bought adobo seasoning is “OK” and I say use it if you have it. Below is my Adobo mix which is so delicious and does not have MSG like some brands do.

How Is Chorizo Chicken and Vegetables Made?

1. In a medium or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Add the bell peppers and onions. Season with a small amount of salt and pepper. Cook until soft, about 5-7 minutes. Remove from the pan and set aside.
2. Return the pan to the heat and add the remaining canola oil. Add the chicken and and season with 1/2 of the Adobo seasoning. Cook until the chicken is almost done, about 5 minutes.
3. Add in the chorizo. Since this chorizo is fully cooked, you’re just rendering the fat and warming up the pieces. Cook for about 2-3 minutes until the chicken is done.
4. Return the vegetables to the skillet and season with the remaining 1/2 tablespoon of Adobo seasoning. Stir well and make sure everything is heated through.
5. Place the meal in a serving bowl and top with the cheddar cheese. Stir the cheese in so it can melt.
6. Serve with salsa, sour cream, and fresh cilantro.

What Can I Serve with Chorizo Chicken and Vegetables?

A number of toppings work well with this. Here are some options I like to use:

• Salsa
• Sour Cream or Crème Fraiche
• Hot Sauce
• Taco Sauce
• Fresh Limes

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. These reheat nicely on the stove or in the microwave.

Can I Freeze Chorizo Chicken and Vegetables?

Yes, this will keep well frozen for up to 6 months. Thaw on the counter or in the microwave. You can reheat this on the stove (preferred method) or in the microwave.

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Print

Chorizo & Chicken with Vegetables

Course Main Course

Cuisine American, Mexican

Keyword chicken, chicken breast, chorizo

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1 pound Chicken Breast, Boneless/Skinless, cubed in 1/2 inch pieces
• 4 Tablespoons Canola Oil, divided
• 1/2 pound Dry or Fresh Spanish Chorizo, sliced * (not Mexican Chorizo; see Recipe Notes)
• 3 medium Bell Peppers, red, green, and yellow
• 1 large Sweet Onion
• 1 Tablespoon Adobo Seasoning, store or homemade * (see recipe Notes)
• 8 ounces Sharp Cheddar Cheese, shredded
• Salt and Pepper to taste
• Fresh Cilantro, torn garnish

Instructions

1. In a medium or large skillet, heat 2 tablespoons of canola oil over medium-high heat. Add the bell peppers and onions. Season with a small amount of salt and pepper. Cook until soft, about 5-7 minutes. Remove from the pan and set aside.

2. Return the pan to the heat and add the remaining canola oil. Add the chicken and and season with 1/2 of the Adobo seasoning. Cook until the chicken is almost done, about 5 minutes.

3. Add in the chorizo. Since this chorizo is fully cooked, you're just rendering the fat and warming up the pieces. Cook for about 2-3 minutes until the chicken is done.

4. Return the vegetables to the skillet and season with the remaining 1/2 tablespoon of Adobo seasoning. Stir well and make sure everything is heated through.

5. Place the meal in a serving bowl and top with the cheddar cheese. Stir the cheese in so it can melt.

6. Serve with salsa, sour cream, and fresh cilantro.

Recipe Notes

Adobo Seasoning

• 3 Tablespoons Garlic Powder
• 2 Tablespoons Onion Powder
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Black Pepper
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Cilantro

Instructions

1. Combine all ingredients in a bowl and mix thoroughly. Store in a glass container or empty spice container.