Brussels with Chorizo

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(Chorizo, Brussels sprouts Vegetables Serves: 2 Prep Time: 60 minutes)
Found in Cook's Country, page

Shopping List

  • About 4 oz Spanish chorizo, quartered lengthwise and sliced thin
  • 12-24 oz shredded Brussels sprouts
  • 1 chicken breast, cut to bite-sized pieces
  • 2 oz Manchego, microplaned

Staples Used

  • 1/4 cup olive oil
  • 1.5 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbl sherry vinegar
  • 2 tsp honey
  • 8 cloves garlic, sliced thin

Recipe

Heat oil in non-stick skillet over medium heat. Add the chorizo and garlic, and cook about 6 minutes, until garlic is browning and oil is bright red. Remove the chorizo and garlic to a small bowl with a slotted spoon.
Put the chicken in the oil, and cook over medium heat until just cooked through, a couple of minutes. Remove with the slotted spoon.
Put the brussels, paprika, salt and pepper into the skillet, and stir to combine. Cover and cook over medium-high for 5-6 minutes, stirring occasionally. Remove cover, and keep cooking another 5-6 minutes.
Turn off the heat, and stir in the chicken and chorizo. Stir in the honey and vinegar.
Serve in bowls, sprinkling the Manchego on top.

Notes

Adapted from a recipe that Kate found -- issue not remembered.
Original recipe calls for whole not-too-large brussels, quartered. That probably works well (cooking slightly longer), but the pre-shaved ones are easier, and we like the way they come out.
The original doesn't include the chicken: we added that in order to make it a more complete dinner.
There is a good deal of room to fiddle with this. We originally made it with a full five ounces of chorizo and only 12 oz of Brussels -- that was way too strong. In practice, about 18-20 oz of shaved Brussels -- about 1.5 bags -- comes out very nicely, and results in a side-dish worth of leftovers.
Uses: Skillet
Justin du Coeur (jducoeur) -- Brussels with Chorizo:Review
-- Very tasty, and pretty easy -- less than half an hour total cooking.

Variations