It originated in the Iberian peninsula as a pork-based sausage, but chorizo has evolved into several distinct styles of artisanal meat, and not all are created equal or can be enjoyed in the same way.

Augusto Lahore: Chorizo has always been made because it's a piece in which you can use cuts of lean or finer meats of the pig. So, these slices, these little pieces — what used to happen is that ...

In a bowl, mix together the shallot, chorizo, parsley and lemon zest until well combined. Season, to taste, with freshly ground black pepper. Fill each chicken breast with the chorizo mixture.

Hosting a summer barbecue? Genevieve Taylor’s prawn and chorizo skewers include cubes of ciabatta to soak up every last drop of the meat’s spicy oil. For a regional twist on a traditional ...

Instead of using a tough cut of meat that requires hours to become tender, this recipe opts for chorizo, a flavor-packed sausage that boasts a robust, smoky taste. Erik Bernstein/AP Share Meat is ...

until the chorizo is cooked. Remove from the heat. Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture.

[feast_advanced_jump_to] Chicken and Chorizo Paella is a vibrant and flavorful dish that's perfect for sharing with friends and family. This classic Spanish rice dish is packed with tender chicken ...