If you've read previous posts, you know that Chorizo and I have a love hate relationship. If you don't know what Chorizo is, it's a sausage that is loaded with spices, and very heavy on the paprika. It has a very strong flavor and can overpower some dishes. I've worked with it a lot and tonight for whatever reason me and Chorizo got along very well. What I used to make this very yummy dish: 3 Chorizo sausages in casing chopped into bite size pieces (these I had grilled over charcoal the nite before), 3 tbs EVOO, 6 boneless, skinless chicken thighs, 4 cloves garlic minced, 1/2 green bell pepper small diced, 1/2 yellow onion small diced, 1 jalapeno chopped, 1 carrot peeled and grated, 2 tbs hot Hungarian paprika, 2 tsp cumin, 1 tsp coriander, 1/2 C chicken stock, 1/2 C heavy cream, 2 tbsp cream cheese, 1/4 C sour cream and S& P. I started by heating the EVOO in a large skillet over med high heat. I seasoned both sides of my chicken with S&P and placed them in the skillet and browned both sides (2 minutes/side) removed from heat and set aside. I then took my veggies and sauteed them in the same skillet over med heat until they softened. While the veggies sauteed, I chopped the chicken thighs into bite size pieces. I added the spices and tossed them into the veggies, continuing to saute for about 3-4 minutes. I then added the chicken stock, heavy cream, cream cheese and sour cream and stirred it in. I let this simmer and thicken for about 10 minutes. I added the Chorizo and chicken and continued to simmer for an additional 5-7minutes until the chicken was cooked thru. I served this over pasta with a few sprigs of cilantro. Next time I will serve it in a bowl instead of a plate, that way I can spoon up all that yummy sauce. I think that you could serve this dish with rice, or pasta or alone with a nice crusty bread to sop up the sauce. Give this dish a try and Good Eats!
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