- 8 oz. soft chorizo
- 2 cloves garlic, minced
- 1 red bell pepper, cut into slices
- 1 small onion, halved and cut into slices
- 4 boneless, skinless chicken thighs
- 3 medium-sized red potatoes, cut into bite-sized pieces
- 1 can (15 oz.) diced tomatoes
- 1 T. dried oregano
- 1 T. smoked paprika
- ¼ tsp. chipotle powder (adjust to taste for spiciness)
- 1½ tsp. salt
- Black pepper, to taste
- 8 oz. cherry tomatoes
- 1-2 T. lemon juice, to taste
Remove the chorizo from its casing and fry over medium heat in a large, nonstick deep skillet or pan. Add the garlic, red pepper, and onion. Sauté until the vegetables are soft, about 5 minutes. Add the chicken thighs, potatoes, diced tomatoes, and seasonings (oregano through black pepper). Stir lightly, cover, and simmer for 20 minutes or until the chicken is cooked and the potatoes are tender. Stir again.
Add the cherry tomatoes and lemon juice to the pan and cook an additional 5 minutes. Using a spoon, break the chicken pieces into small, bite-sized pieces. Serve it bowls with chunks of hearty bread to sop up the pan juices.
- Yields: 4 servings
- Preparation Time: 40 minutes
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