Chipotle Chicken and Chorizo One Pot

Chipotle Chicken and Chorizo One Pot  4900

So let’s talk about one-pot meals today. Since I love cooking – it’s a passion and a therapy for me – I don’t mind elaborate meals that dirty up several pots and pans simultaneously, or even those meals that make it look like a tornado ripped through my kitchen and dining area. No, I don’t even remotely enjoy doing dishes, but it’s always worth it to me, even as I eyeball the stack of dirty dishes piling up in the sink with a hint of dread. Okay, fine, a lot of dread. I really do despise washing dishes…

Chipotle Chicken and chorizo one pot 4881

But every once in a while, I too want a one-pot meal to avoid the mountains of dirty pots and pans to wash. Let’s face it – no matter what your schedule or your cooking level, one-pots are just nice. They are necessary for everyone’s culinary repertoire.

chipotle chicken and chorizo one pot 4897

But for me, they cannot skimp on flavor. I can’t compromise on using good ingredients and producing a dish that I’ll truly enjoy eating. And today’s recipe completely fits that bill. The flavors are seriously bold, a touch spicy, and very hearty and comforting. Very, very perfect fall food here. I hope y’all will enjoy it too!

Chipotle chicken and chorizo one pot 4893

{One Year Ago: Guest Post – Lemon Buttermilk Doughnuts}

Source: adapted from Week in a Day by Rachael Ray

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed
Kosher salt and black pepper
Olive oil
4-5 oz. chorizo, cured or raw; diced if cured, and casings removed if raw
1 large carrot, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tsp dried thyme
1 tbs smoked Spanish paprika
1 chipotle in adobo, minced, plus 1 tbs adobo sauce
1 (15 oz.) can crushed tomatoes, preferably fire-roasted variety
Chopped fresh cilantro, for garnish
Guacamole or chopped fresh avocado, for serving

Directions:
Season the chicken on both sides with salt and pepper. Add a drizzle of olive oil to a Dutch oven or other large, deep skillet. Heat over medium-high heat. Add the chicken and brown on both sides. Transfer the chicken to a plate and pour off all but about a tablespoon of chicken fat. Add the chorizo to the pan and cook. If using cured, cook until it is crispy and the fat has rendered. If using raw, cook until crumbled and no traces of pink remain. Remove the chorizo with a slotted spoon and add it to the plate with the chicken.
Now add the carrot and onion. Cook until softened, about 5-7 minutes. Add the garlic, thyme, and paprika. Cook 1 minute more.
Add the tomatoes and bring to a bubble, then return the chorizo and chicken to the pot. Simmer until the chicken is just cooked through, 7-8 minutes. Double check with a meat thermometer – it should read 165 F.
When the chicken is done, garnish with cilantro, spoon it into shallow bowls and serve immediately with lots of sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *