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:
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)
- 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).