Chicken and Chorizo Skillet with Roasted Cauliflower and Zucchini

I was going to post a leftover turkey dish today, but I just can’t type the word “turkey” anymore. I’m sick of the stuff. Instead, today I have a delicious, turkey-free recipe for a chicken and chorizo skillet with roasted cauliflower and zucchini. 

The flavor – and the heat – comes largely from a Peri-Peri spice blend that I was given for Christmas last year and have hoarded used so sparingly that I still have a ton of it twelve months later. Peri-peri blends perfectly with this somewhat south-of-the-border dinner, adding a deeply spiced, rich heat. 

I enjoyed this recipe in a bowl, topped with loads of cilantro and sliced avocado, with a generous side of Malbec. Husband had his in a warmed corn tortilla shell with diced onion and cheese. We have tried to have more sit-down dinners lately. I tried to set a nice table like a grown-up, but it looks a lot less impressive in photo form than it did to me at the time: 

Chicken and Chorizo Skillet with Roasted Cauliflower and Zucchini
Serves 6

For the chicken and chorizo skillet, you will need: 

  • 2-3 cups cooked chicken, diced
  • 1 package (~ 3/4 pound) pork chorizo 
  • 1 tbsp. olive oil 
  • 1 tsp. garlic
  • 1 tbsp. Peri-Peri medium heat spice blend (or mix of paprika, oregano, cayenne pepper, garlic powder, black pepper, and salt)
  • 1/3 cup chevre (optional)
  • 3/4 cup Cotija cheese
  • 2 tsp. lemon juice
  • 1 finely diced jalapeno (optional)
  • 1 cup cilantro (to serve, optional)
  • 1 avocado, sliced (to serve, optional)
For the roasted vegetables, you will need: 
  • 1 tbsp. olive oil 
  • 1 tbsp. garlic
  • 2 cups cauliflower
  • 2 cups chopped zucchini
  • 1 large onion, cut into large chunks
  • Salt and pepper, to taste
  • Turn the oven to 375. 
  • In a large bowl, toss together all vegetable ingredients with the olive oil, salt, and pepper. 
  • Arrange in a single layer on a baking sheet and bake for 30 minutes or until cauliflower begins to blacken. Turn heat off and leave the baking sheet in the oven. 
  • Once the vegetables are almost done, start on the chicken and chorizo skillet. Heat the olive oil on medium heat and add the garlic and chorizo. 
  • Cook chorizo until browned, about 8-10 minutes, stirring to make sure it doesn’t stick to the bottom of the skillet. 
  • Add Peri-Peri blend, chicken, chevre, and lemon juice. If using a jalapeno, add it now. 
  • Stir in roasted vegetables and toss constantly to combine flavors, gradually adding 1/2 cup cotija. 
  • Cook for about five more minutes, until skillet is bubbly. Serve hot, with extra Cotija sprinkled on top (and cilantro or avocado, if you like). 
We still have sweet Sammy keeping us company. The most embarrassing part of having this foster dog in our lives is that she reminds us just how spoiled our dogs are. For example, here’s a pic of Sammy-girl hanging back and letting us enjoy our little dinner for two (no begging, no whining, no scooting in closer): 

The other dogs are not pictured, because they were banished outside due to incessant begging. Ya’ll the homeless dog has more manners than our little beasts. 
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