Saturday is National Taco Day. Americans ate more than 4.5 billion tacos last year. You can make tacos with a variety of fillings and toppings. We are in the midst of Hispanic Heritage month, and ...

Season the chicken and add it to the pot along with the chopped chorizo. At the same time, add the tomato purée, chilli paste ...

Chicken and Chorizo Jambalaya is a Cajun-style dish filled with the bold flavors of spicy Spanish sausage, tender chicken, sweet peppers, and tomatoes. This recipe offers a hearty rice pot that's ...

Dish you will be serving at Westchester Magazine’s Wine and Food Week: “Free Bird”Chicken Stuffed with Chorizo, Sweet Plantain and Goat Cheese topped with Shallot and Sherry Sauce. 1. Preheat a pan ...

Instructions: Season the chicken with salt and pepper. Preheat oven to 425 degrees. Heat the oil in a large enameled or plain cast-iron casserole over moderate heat. Working in batches, brown the ...

Chef Alejandra Ramos has a blog called “Always Order Dessert,” but she’s a whiz on the grill too, as she demonstrates in the TODAY kitchen by making chicken chorizo burgers and grilled corn with chili ...

Portuguese-inspired chicken and chorizo skewers star in this dish, which is served with lemon-tomato rice and peri-peri aioli. Add a Portuguese flair with grilled chicken and chorizo skewers, ...

There are various incarnations of one-pan chicken and rice dishes, originating from all over the world, says Hugh Fearnley-Whittingstall. This version, which includes some lovely Spanish flavours, is ...

Thread strips of skirt steak, baby Dutch yellow potatoes, slices of Spanish chorizo, onion wedges, and olives onto skewers with smoked paprika for intense flavor at any cookout. Ann Taylor Pittman is ...