Friday, January 9, 2015

Chicken with Chorizo and Tomato Salsa

So this had to be pretty easy, because D made it while I was in the kitchen making the side dish, and I didn't get in his way.  The only thing we both thought was off was the cooking of the tomatoes, so he didn't do it.

We would have this again.  We had with Sante Fe Black Beans, Revisited.

Chicken with Chorizo and Tomato Salsa

Photo by ALB

We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.
Yield: Serves 4

2 ounces Mexican pork chorizo
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds, crushed
1 1/2 teaspoons canola oil
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped red onion
2 tablespoons lime juice
1 teaspoon chopped seeded jalapeño pepper
2 ounces queso fresco, crumbled (about 1/2 cup)

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a bowl (do not wipe out pan). Sprinkle chicken evenly with salt, black pepper, and cumin seeds. Add oil to drippings in pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

2. Add tomato to pan; cook 3 minutes (didn't do...left it cold). Add tomato, cilantro, onion, juice, and jalapeño to chorizo, stirring to combine. Place 1 chicken breast half on each of 4 plates; top with 2 tablespoons chorizo mixture and 2 tablespoons cheese.

Nutritional Information
Calories: 296; Fat: 12.3g; Saturated fat: 4.3g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1.9g; Protein: 40g; Carbohydrate: 4g; Fiber: 1g; Cholesterol: 133mg; Iron: 1mg; Sodium: 455mg; Calcium: 58mg

Cooking Light, JANUARY 2015

No comments: