Chicken With Chorizo Recipe - Cooking Index
Chicken With Chorizo Recipe - Cooking Index
| 1 | Red bell pepper (small) | |
| 1 | Jalapeño | |
| 1/4 lb | 113g / 4oz | Chorizo |
| 2 tablespoons | 30ml | Raisins |
| 3/4 cup | 177ml | Chicken broth - heated to a boil |
| 1 tablespoon | 15ml | Oil |
| 1 tablespoon | 15ml | Onion - diced (small) |
| 1 | Garlic clove - minced | |
| 1 | Cinnamon stick | |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 2 teaspoons | 10ml | Boneless skinless chicken thighs (large) |
| = (or 4 small - abt 1 1/4 lbs) | ||
| 1/2 cup | 118ml | Tomato puree |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Hot cooked rice - for serving |
Core and seed the bell pepper and the jalapeño. Dice the bell pepper; mince the jalapeño. Crumble the chorizo. Soak the raisins in the chicken broth in a heat-proof bowl for 10 minutes.
Heat the oil in a large skillet over medium heat. Add the red pepper, jalapeño, onion, garlic, cinnamon stick and cumin and cook 5 minutes. Add the chicken thighs and cook for 5 minutes. Add the chorizo and brown; cook about 5 minutes. Remove the cinnamon stick.
Increase the heat to high and add the raisins and chicken broth, stirring to scrape up any browned bits. Cook until the liquid is reduced by half, 4 to 5 minutes. Add the tomato puree. Reduce the heat to low and simmer 5 minutes. Season to taste with salt and pepper. Serve over the rice.
This recipe yields 2 to 4 servings.
Each of 4 servings, without rice: 385 calories; 605 mg sodium; 113 mg cholesterol; 23 grams fat; 7 grams saturated fat; 12 grams carbohydrates; 33 grams protein; 2 grams fiber.
Source:
The Los Angeles Times, 05-15-2002
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