A few weeks ago I went to the Strip District in Pittsburgh with my brother and his wife. If you live near Pittsburgh and haven’t been, you need to go on a Saturday or Sunday morning. The streets are lined with vendors selling breads, fruits, vegetables, merchandise, and a variety of other goods. In addition to those vendors there are a ton of cute little stores selling delicious foods from around the world.
On this particular day I ended up stopping in a Biscotti shop and buying 6 different types of biscotti, and in a Polish store and buying my favorite apricot cookies. We also stopped in the coffee shop so I could get a latte and I bought a ton of produce from the street vendors at ridiculously cheap prices. Then we headed to the butcher. I’ll be the first to tell you that this butcher shop is huge and it has all kinds of meat: kangaroo, buffalo, rabbit, alligator, llama, and several other exotic meats. I wasn’t there for those, but I did want to try a few things.
One thing I bought was a pound of delicious homemade chorizo. My brother told me how awesome it was so I knew I had to try it. I brought it home and divided it into two separate bags so I could have it for two meals. I’ve had my eye on this chicken dish that uses chorizo and I thought that would be a great way to try it out. It’s an easy weeknight meal that is ready in about 30 minutes.
The dish is made by cooking the chorizo, then cooking the chicken in the chorizo drippings, and then making a fresh tomato salsa. The tomato salsa is a little spicy because of the jalapenos used in it. So you have the seasoned chicken, the spicy chorizo sausage, and the spicy jalapenos. It was really a tasty, though spicy, dish. I liked how thick the salsa was and the little bit of cheese crumbles on top of the chicken. It makes for a delicious workday meal.
- 4 oz. Chorizo
- 1 lb. boneless chicken breasts (about 4)
- 1 t. salt
- 1 t. black pepper
- 2 t. olive oil
- 1 c. tomato, chopped
- ¼ c. cilantro, chopped
- ¼ red onion, finely chopped
- 2 T. lime juice
- 1 jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- ½ c. queso fresco, crumbled
- Heat a large skillet over medium heat. Crumble the chorizo into the pan. Cook for 5 minutes or until browned. Remove from skillet.
- Sprinkle the chicken with salt and pepper. Add the oil to the chorizo drippings and then add the chicken to the pan. Cook for 5 minutes per side or until cooked through. Remove from pan.
- Add tomatoes to the pan and cook for 3 minutes. Remove from heat and add the cilantro, red onion, lime juice, jalapeno pepper, and garlic cloves. Stir well to combine and then add chorizo. Mix well.
- Place 1 chicken breast on each of 4 plates. Spoon 2 tablespoons of the tomato and chorizo mixture on top and then sprinkle with cheese.