Best 6 Vermicelli With Chicken And Chorizo Recipes

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Are you looking for a quick and easy meal full of flavor? Look no further than vermicelli with chicken and chorizo! This classic Spanish dish is a one-pot recipe that is sure to please the whole family. Made with just a few simple ingredients and ready in just 20 minutes, it is perfect for a weeknight dinner or a quick lunch. It's a versatile dish that can be customized to your liking - feel free to add other vegetables like peppers, zucchini, or squash, or adjust the spiciness to your preference. No matter how you make it, you're sure to enjoy this delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND VERMICELLI SOUP



Chicken and Vermicelli Soup image

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 13

Vegetable oil
1 (2 pound) chicken carcass
1 (2 pound) duck carcass
1 bunch celery scrubbed and coarsely diced
4 large white onions, coarsely diced
6 large carrots, peeled and coarsely diced
12 cups water
2 sprigs fresh rosemary leaves, finely chopped
5 sprigs fresh thyme leaves, finely chopped
1/4 bunch parsley leaves, finely chopped
1 cup sliced mushrooms
1 1/4 pounds vermicelli noodles
Salt and freshly ground black pepper

Steps:

  • Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO



Vermicelli with Spicy Chicken Liver-Tomato image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup olive oil
2 cups chopped yellow onions
2 tablespoons minced garlic
1 1/2 pints chicken liver, rinsed, drained, and cut into individual lobes
Splash brandy
4 pounds ripe Roma tomatoes, peeled, and coarsely chopped, or 2 (28-ounce) cans crushed Italian tomatoes
1 teaspoon crushed red pepper flakes
1 bay leaf
Freshly ground black pepper
1 1/2 cups chicken stock or low sodium chicken broth
1/4 cup heavy cream
1/2 cup finely chopped fresh basil leaves
Salt and pepper
1 teaspoon sugar, if needed
1 pound dried vermicelli
1/2 cup finely grated Parmigiano-Reggiano, for serving

Steps:

  • In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
  • Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.

VERMICELLI WITH CHICKEN AND CHORIZO



Vermicelli With Chicken and Chorizo image

Make and share this Vermicelli With Chicken and Chorizo recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces vermicelli, broken in half
3 tablespoons vegetable oil
1 lb boneless skinless chicken breast, trimmed and sliced thin
1 medium onion, minced
salt
4 ounces chorizo sausage, halved lengthwise and sliced 1/4 inch thick
2 garlic cloves, minced (or pressed)
2 teaspoons minced chipotle chiles in adobo
2 cups low sodium chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
ground black pepper
2 ounces monterey jack cheese, shredded
1/4 cup minced fresh cilantro leaves

Steps:

  • Toast the vermicelli in 1 tablespoon oil in a 12-inch nonstick skillet over med-high heat; tossing often with tongs, until golden, about 4 minutes.
  • Transfer to a paper towel-lined plate; set aside.
  • Add 1 tablespoon oil to skillet; place over high heat until shimmering; add in the chicken; break up any clumps, and cook, without stirring until lightly browned, about 1 minute.
  • Stir the chicken and continue to cook until cooked through, 2-3 minutes; transfer chicken to a bowl, cover to keep warm and set aside.
  • Add remaining 1 tablespoon oil to skillet; place over medium heat until shimmering; add in onion and 1/2 teaspoon salt; cook/stir until softened, 5-7 minutes.
  • Stir in chorizo, garlic, and chipotles; cook until fragrant, about 30 seconds.
  • Stir in the broth, beans, and tomatoes with their juice, then add the toasted vericelli.
  • Cover, raise heat to med-high, and cook/stir often and adjust heat to maintain a vigorous simmer, until the vermicelli is tender, about 10 minutes.
  • Off the heat, return the chicken, along with any accumulated juices, to the skillet.
  • Season with salt and pepper to taste; sprinkle with cheese over the top.
  • Cover and let stand off heat until the cheese melts, about 2-3 minutes; sprinkle with cilantro and serve.

AMERICA'S TEST KITCHEN MEXICAN-STYLE SKILLET VERMICELLI WITH CHO



America's Test Kitchen Mexican-Style Skillet Vermicelli With Cho image

I can't pass up any recipe with cilantro, and this one makes a delicious meal. I skipped the sour cream and added a lot more cilantro than the recipe called for. You can omit the chorizo if you prefer and just make Mexican-Style Skillet Vermicelli. Recipe courtesy of America's Test Kitchen Family Cookbook.

Provided by AmyZoe

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces vermicelli (broken in half)
2 tablespoons vegetable oil
1 onion, minced
salt
2 garlic cloves, minced
1/2 teaspoon cumin
14 1/2 ounces diced tomatoes
8 ounces chorizo sausage
1 1/2 cups low sodium chicken broth
1 chipotle chile in adobo, chopped fine
pepper
2 ounces monterey jack cheese, shredded
1/4 cup cilantro, minced
1/2 cup sour cream

Steps:

  • Toast the vermicelli with 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until golden, about 5 minutes.
  • Transfer the noodles to a paper-towel-lined plate and let cool.
  • Add the remaining 1 tablespoon oil to the skillet and heat over medium heat until shimmering.
  • Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
  • Stir in the garlic and cumin and cook until fragrant, about 15 seconds.
  • Stir in the tomatoes with their juice, the broth, chipotle, and chorizo sausage. Bring to a boil.
  • Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.
  • Season with salt and pepper to taste.
  • Off the heat, sprinkle evenly with the Monterey Jack, cover, and allow the cheese to melt, about 3 minutes.
  • Sprinkle with the cilantro.
  • Serve, passing the sour cream separately.

Nutrition Facts : Calories 689, Fat 40.5, SaturatedFat 15.6, Cholesterol 78.3, Sodium 843, Carbohydrate 52.8, Fiber 3.6, Sugar 6.6, Protein 28.6

LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC



Lucky's Chicken Roasted With Vermicelli And Garlic image

Provided by Nancy Harmon Jenkins

Categories     dinner, pastas, roasts, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 7

1 cup water
3 teaspoons kosher salt
1/2 cup virgin olive oil, plus oil for brushing the chicken
1/4 cup minced fresh garlic
1 pound fresh egg vermicell (see note)
3 roasting chickens, each weighing 2 to 3 pounds, halved
Freshly ground black pepper, as desired

Steps:

  • Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
  • Preheat the oven to 450 degrees.
  • Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
  • Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
  • With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE



A Homemade San Francisco Treat: Chicken Vermicelli Rice image

Years ago, I came up with my clone of a dish my children really enjoyed. I wanted to use the freshest ingredients that I usually have on hand. Many years later, I find myself still making it. If serving a beef dish, substitute chicken bouillon with beef bouillon. Angel hair pasta can be broken into small pieces in place of vermicelli.

Provided by SHORECOOK

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
1 cup white rice
¼ cup broken pieces vermicelli pasta
3 cups water
1 tablespoon chicken bouillon granules
2 teaspoons dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
  • Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 42.4 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 310.7 mg, Sugar 0.6 g

Tips:

  • Use high-quality ingredients: Fresh vegetables, tender chicken, and flavorful chorizo are essential for a delicious Vermicelli with Chicken and Chorizo dish.
  • Marinate the chicken: Marinating the chicken in a mixture of spices and herbs helps to infuse it with flavor and keep it moist during cooking.
  • Cook the chorizo and chicken separately: This prevents the chorizo from overpowering the chicken and allows each ingredient to cook evenly.
  • Use a large skillet: This will help to ensure that the chicken, chorizo, and vegetables have enough space to cook without overcrowding.
  • Add the vegetables towards the end of cooking: This ensures that they retain their texture and flavor.
  • Use a flavorful broth or stock: This will add depth and richness to the sauce.
  • Season to taste: Adjust the seasonings to your liking. A combination of salt, pepper, garlic powder, and paprika is a good starting point.
  • Garnish with fresh herbs: Fresh cilantro or parsley adds a pop of color and flavor to the dish.

Conclusion:

Vermicelli with Chicken and Chorizo is a tantalizing dish that combines the flavors of tender chicken, spicy chorizo, and fresh vegetables in a flavorful broth. It's a versatile dish that can be tailored to your liking by adjusting the spice level and adding your favorite vegetables. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, Vermicelli with Chicken and Chorizo is sure to impress.

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