Chicken and Chorizo: Match Made in Mexican Heaven!

I recently found Chorizo at our local Safeway and couldn't WAIT to try it! The only other time I've ever had Chorizo was breakfast in Cabo and remember just LOVING it. Yea, it's totally fatty, which makes it totally yummy! I thought I'd try it with some chicken and add some more Mexican flavors like Ro-Tel tomatoes and smoked paprika. I also served it with some Spanish Rice to soak up all the yummy sauce. A trip to Mexico on a Monday night. Gotta love it!

Ingredients:


Flour, for dredging
2 bone-in, skin-on chicken thighs
1 Tbsp olive oil
6 oz Chorizo, casing removed
1/2 c red onions, diced
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp smoked paprika
1 dried bay leaf
1/4 c sherry
1/2 c chopped tomatoes (I used Rotel)
1 Tbsp butter
Fresh chopped parsley, for garnish
Spanish rice, for serving (I used Knorr)


Prep:


1. Dredge chicken in flour. Heat oil in a Dutch oven over medium-high heat. Add chorizo and cook for 5 minutes, breaking meat apart with wooden spoon. Remove with a slotted and set aside.


2. Add chicken, skin-side down, and brown 5 minutes. Flip and brown 5 more minutes. Remove and set aside.


3. Turn heat down to medium and add onions and garlic. Cook for 5 minutes and add thyme, paprika and bay leaf. Stir in sherry and deglaze for 2 minutes. Stir in tomatoes


4. Add chorizo and chicken back and coat with sauce. Turn heat down to low, cover and simmer until chicken is cooked through, about 10 minutes.


5. Remove chicken to serving platter. Stir in butter, turn heat up to high and boil until sauce is thickened, 5 minutes. Serve over chicken and rice. Garnish with parsley.