This chorizo chicken dish is a bit on the spicy side. If you enjoy a little kick in your food, this one’s for you. It’s made with chorizo, chicken thighs, bell pepper, onion, cilantro and potatoes.
When shopping for your ingredients, there are a couple of things to watch for. I like the organic cilantro, because it usually has a stronger flavor. When you are in the market, smell a few bunches and get the one with the strongest aroma. Run your fingers through the cilantro to check for freshness. You don’t want any super dark green, or black leaves, and nothing slick and greasy feeling.
When selecting your chicken thighs, get boneless skinless thighs. The larger thighs that come in a package of three is perfect. The smaller thighs that come in a package of four is good as well.
You can use any potato you like. I use White Rose potatoes for this dish. There are a few different sizes in the same bin. I got two of the lager ones, about as big as my hand, and ended up using only one of
Bell peppers should be nice and firm, no wrinkles in the skin. You can use any color you like. Red or yellow looks the best with this dish, and they are milder in flavor than the green ones.
I like both beef and pork chorizo. Whichever you prefer will work just fine. White, brown or purple onion. You can’t go wrong with any of those.
Chop your chicken thighs into 3-inch strips.
In a medium sized bowl or lidded container, put in…
3: tablespoons of lemon juice, and a few drops of your favorite hot sauce.
1: teaspoon of garlic powder 1: teaspoon of kosher salt 1: teaspoon of sugar
Add very warm water, just enough to be able to dissolve your seasonings. Stir until dissolved. Then add cold water, leaving room for your chicken, stir, then add your chicken. Tightly cover your bowl or container, and leave it in the fridge for a few hours.
When you are ready to cook, cut your potatoes about the same size as you did your chicken. Coat a large skillet or wok with olive oil, set your stove burner to low. Cut the package of chorizo in half. Pull the plastic off of the chorizo, and drop it in your pan.
Take the chicken out of the fridge, and drain off the liquid. Then go back to the stove, and with the end of a spatula, press down on the chorizo, and spin it slowly. As it starts to flatten, turn it over, and keep spinning it and turning it over until it breaks down into what looks like a very thick sauce. Let it cook for a couple of minutes, stirring frequently.
Turn your burner up to medium, then add your chicken, and just a small amount of black pepper. Stir until the chicken is coated with the chorizo, let it cook for three to four minutes, then add your potatoes. Cover the pan, and turn your burner back down to low. Cook for twenty minutes, stirring three to four times.
While that is cooking, cut your onion, and your bell pepper in half. Then slice them into thin slices. The knife you see in the photos has a four-inch blade, which gives you an idea of the size of the sliced onion, and bell pepper, as well as the amount you want to end up with.
After the chorizo and chicken have cooked for twenty minutes, add your onion, then your bell pepper to the pan. Let them sit on top.
Cover your pan. After five minutes, stir your onion and bell pepper into the chorizo and chicken, then cover and cook for another five minutes.
Chop the cilantro, but not too fine. This might be a good place to say, I like to cut and slice as I go along. If you like preparing all the ingredients before you start cooking, then you should do whatever is comfortable and relaxing for you while you cook.
When the food is done cooking, put it on a plate, then top with fresh cilantro. You are ready to serve.
Another way to do this dish, is leave out the potatoes, and do every thing else the same. When it’s ready, serve it over a bed of rice. If you want to skip the carbs, it is very good without potatoes or rice.
Done either way, this recipe serves two on its own. To serve more people, double the ingredients, or add a couple of side dishes.