Chorizo & Chicken with Vegetables
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
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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.
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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.
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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.
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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.
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Place the meal in a serving bowl and top with the cheddar cheese. Stir the cheese in so it can melt.
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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
- Combine all ingredients in a bowl and mix thoroughly. Store in a glass container or empty spice container.