Stuffed Chicken Chorizo

  • Yield servings

Ingredients

1 tablespoon vegetable oil
1 medium russet potato, peeled and chopped into 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 ounces Mexican style chorizo (Silva brand is preferred)
1/2 cup chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 -- 4 ounce can diced green peppers (mild Anaheim chiles, like Ortega brand), drained
1/2 cup chopped cilantro
1/3 cup crumbled cotija cheese (Mexican cow's milk aged cheese)
8 -- boneless, skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
2 tablespoons fresh squeezed lime juice
1 tablespoon fresh grated lime zest
1/2 cup chopped cilantro
1 -- Haas avocado, peeled, seeded and sliced

Instructions

Preheat oven to 350 degrees F.

Heat the vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot, but not quite smoking. Add the chopped potato and toss to coat all of the potato with the oil. Season the potato with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook the potato in the hot oil, stirring occasionally, for about 7 minutes, or until the potato turns golden brown. While the potato is cooking, slice the chorizo into quarters lengthwise, then into 1/2 inch pieces. Add the chorizo, onion, coriander and cumin to the potatoes and stir to combine. Cook the potato mixture over medium high heat, stirring occasionally, for 10-12 minutes, or until the chorizo is browned and potatoes are cooked through. Remove the potato and chorizo mixture from the heat. Using a fork, smash the potatoes so that they blend into the chorizo. Add the chiles, cilantro and the cotija cheese and stir to combine the stuffing mixture. Set aside.

Wash and pat dry the chicken thighs and lie them flat on your prep surface, inside up. Place about 2 tablespoons of the potato-chorizo filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed. Close the thighs with wooden toothpicks (using 2 or 3 per thigh) and place them in an 8" x 8" x 2" glass baking dish, seam side down. If there is any leftover stuffing, just "sprinkle" it over the top of the thighs. Season stuffed thighs with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cover tightly with foil and bake at 350 degrees F for 30 minutes.

While the thighs are in the oven, make the crema. Put the sour cream, lime juice, lime zest, and cilantro in a food processor. Process until well blended, but not completely smooth (you should still be able to see pretty flecks of green cilantro).

Remove thighs from oven and remove the foil. Replace foil loosely over the thighs and allow them to rest at room temperature for 10 minutes.

To serve, arrange thighs on a deep serving platter and spoon the cooking liquid over the top. Top each thigh with 1-2 teaspoons of the Cilantro Lime Crema. Garnish with avocado slices. Put the remaining crema in a small serving bowl to pass with the chicken thighs.

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