Spicy Chicken and Chorizo Stew

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(Chicken Dinner Serves: 4 Prep Time: 360 minutes)

Shopping List

  • 6 oz chorizo
  • 1 large white onion
  • 5-6 Chipotles in adobo, minced, plus some extra adobo sauce
  • 14 oz can crushed tomato
  • 2 lbs boneless chicken thighs
  • veggies

Staples Used

  • a handful of garlic (5-10 cloves, depending on size
  • 2 tsp smoked paprika
  • 2 tsp chili powder

Recipe

Slice the onion to 1/4 inch, one-quarter wedges. Lay in the bottom of the slow cooker.
Mix the tomatoes, chipotles, garlic and spices in a large bowl.
Cut up the chorizo, if it's the hard version. Optionally brown it a bit. (I'm not sure that improves it.)
Cut the chicken into chunks. Lay on top of the onion. Lay the chorizo over the chicken.
Pour the tomato mixture in an even layer over the meat.
Turn the slow cooker to high, for 5 hours.
After about four hours, give the whole thing a good stir, and spoon out the watery liquid into a small pot. Boil hard for 10-15 minutes, until it reduces by half, then stir it back in.
Serve over veggies. (Broccoli works decently well.) Add salt and pepper to taste -- there is no salt in this recipe, and I need some, but Kate prefer things low-salt.

Notes

Originally from a recipe in Slow Cooker Revolution, page 68, but then we apparently gave away that cookbook, so all I had was the rough ingredients. So the above is my own rework, loosely based on those ingredients but probably not bearing much resemblance to the original.
Uses: Slow-cooker
Goes With: Veggies, rice
Justin du Coeur (jducoeur) -- Spicy Chicken and Chorizo Stew:Review
-- In my revised version, this is solidly good, although there is still room to improve the spice level. Packs a good moderate heat as it is.

Variations