Recipe: Rocco's Chicken and Chorizo Stew with Mustard Greens

Hearty, Easy Cold Weather Stew

Chicken and chorizo with mustard greens
Difficulty: Easy
Cook Time: min

"Chorizo is a spicy Spanish pork sausage that perfumes whatever it touches with the unique blend of spices -- including chili, paprika and garlic -- that makes a chorizo a chorizo."

-- Rocco DiSpirito

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  • 2 tablespoons BertolliĀ® extra-virgin olive oil
  • 1 6-ounce link chorizo, cut into a small dice
  • 3 tablespoons AmoreĀ® garlic paste, or 9 cloves garlic, chopped
  • Salt and freshly ground pepper
  • 5 cups cleaned, chopped mustard greens
  • 1 teaspoon crushed red pepper
  • 2 14.5-ounce cans Swanson Low-Sodium Chicken Broth
  • 1 cup frozen corn kernels
  • 1 1 1/2-pound warm rotisserie chicken, torn into chunks
  • Cooking Directions

    Heat olive oil in a large saucepan over medium heat. When oil is hot, add chorizo and cook until fat starts to render, about 2 minutes.

    Stir in garlic paste and cook, stirring, for about 1 more minute. Turn heat up to high and add mustard greens; season to taste with salt and pepper. Cover and cook until greens are wilted and tender, about 4 minutes.

    Add red pepper, chicken broth, and corn. Bring to a simmer. Add chicken. Season to taste with salt and pepper and serve.

    Courtesy Rocco Gets Real @2008.

    Recipe Summary

    Main Ingredients: chicken, chorizo, garlic, mustard greens, corn

    Course: Dinner, Brunch, Lunch, Main Course

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