Indulge in a culinary masterpiece that harmoniously blends the robust flavors of chicken and chorizo with the classic elegance of lasagna. This tantalizing dish features layers of tender chicken, succulent chorizo, gooey cheese, and a rich tomato sauce, all enveloped in delicate sheets of pasta. Each bite offers a symphony of contrasting textures and bold flavors, leaving you craving more. Whether you're a seasoned home cook or a culinary novice, this recipe is designed to guide you through the process seamlessly. With step-by-step instructions, helpful tips, and a list of alternative ingredients, you'll be able to recreate this delectable dish in the comfort of your own kitchen. Join us on this delightful culinary journey, and prepare to impress your family and friends with this extraordinary chicken chorizo lasagna.
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CHORIZO AND POLENTA LASAGNA
Steps:
- For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
- For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
- For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
- Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.
CHICKEN AND CHORIZO LASAGNE
An old classic with a twist
Provided by Trevor Crossman
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat oven to 200 degrees. Fry off onion till soft and add crushed garlic. When soft add chicken breasts and season. Cook chicken for a few minutes then add crushed oxo cube. Stir in and add chorizo. Fry off for a few minutes
- Add the chopped peppers and courgettes, basil and tin tomatoes and squeeze of ketchup. Using the tomatoes can add a dash of water. Leave to simmer whilst making cheeses sauce
- Make a roux using the butter and flour and gradually add the milk over heat. Then add cheese (keeping a little of the cheddar cheese aside for topping) till sauce is slightly thickened.
- Lastly layer dish with chicken chorizo filling at bottom of dish followed by pasta sheets. On top of sheets add a layer of cheese sauce for chicken chorizo filling and another layer of pasta sheets. Top of with the rest of the cheese sauce. Cook for 10 minutes, remove top with remaining grated cheese and cook for further 10 minutes.
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the chicken or it will become dry.
- If you don't have chicken stock, you can use vegetable stock or water.
- Be sure to season the lasagna well with salt, pepper, and garlic.
- Let the lasagna rest for at least 15 minutes before serving so that it has time to set.
Conclusion:
This chicken chorizo lasagna is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The combination of chicken, chorizo, and cheese is sure to please everyone at the table. Serve with a side salad or garlic bread for a complete meal.
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