Why did it take us so long to learn that chicken thighs are so much more tasty than chicken breasts? Not really sure. I'll guess that it had something to do with that "chicken breasts are healthier" type thing. Regardless how long it's taken we are now fully on the chicken thigh bandwagon.
Chicken thighs are much more flavor filled and moist than breasts. And additionally they are far less expensive as well.
So when we put chicken thighs together with two of our favorite flavors chipotle and chorizo you can't go wrong for our pallets.
Seasoning the chicken initially with some smoked paprika adds another depth of flavor that is fantastic.
The chicken thighs are first seared to give them color and flavor.
After cooking the chorizo and then starting the veggies with the chipotle the thighs go back into the Dutch oven (or in this case the French oven.)
This chunky version of guacamole is a perfect cooling element to the dish. We love that for this dish we keep it chunky as opposed to the "mashed" type version we typically make in our mocajate.
This is a flavor packed midweek meal that keeps our taste buds Happy. If you like similar flavors I'm guessing yours will be happy too!
Give it a try.
Chipotle Chorizo Chicken ( Adapted from Rachael Ray's Chipotle Chicken Thighs with Chunky Guacamole )
- 4 pieces bone-in chicken thighs
- Smoked sweet paprika or paprika
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/3 ground Spanish chorizo, casing removed and crumbled or chopped
- 1 large carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons chopped fresh thyme leaves
- 2 chipotle peppers in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
- 1 (15-ounce) can fire roasted tomatoes
- 1 (7 -ounce)can Mexican tomato sauce (we use El Patio)
- 1 cup chicken stock
- 2 slightly under-ripe avocados
- 2 limes , juiced
- 1 jalapeno, seeded and very thinly sliced
- 1 vine-ripe tomato, seeded and coarsely chopped
- 1/4 cup coarsely chopped cilantro
- 1/2 small white, chopped or thinly sliced
Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and sauce bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.