Chorizo Chicken Casserole

Apologies to my sister who keeps kosher and who is a loyal Good Enough Gourmet follower for yet another recipe that involves sausage.  Not to mention the meat and dairy combo.  But sausage is a perfect Good Enough ingredient — easy to cook and packs a ton of flavor.  After this meal, my husband called dibs on the leftovers.  It was that tasty.

Chorizo Chicken Casserole, adapted from Big Girls, Small Kitchen

Ingredients:

  • 2 links chorizo (precooked or uncooked)
  • 4 boneless, skinless chicken thighs
  • olive oil
  • 2 T. butter
  • 1 onion
  • a few garlic cloves
  • 3 t. chili powder (divided – about 1 t. for sprinkling on the chicken and 2 t. for the pan)
  • 1 t. cumin
  • 1 t. salt
  • 2 T. flour
  • 1 c. chicken broth
  • 1/2 c. cream
  • 1/2 c. sour cream (I used plain yogurt – it was fine)
  • 1 lime
  • 3 c. cooked rice (I used 1 c. uncooked – that was fine)
  • cheddar cheese (and/or pepper-jack)

Instructions:

1) Preheat the oven to 400 degrees.

2) Cook the rice.

3) Sprinkle the chicken thighs with salt, pepper, and chili powder.

4) In a large, ovenproof skillet, add a small amount of olive oil.  When the pan is hot, add the chicken and chorizo.  (Cook them separately if there’s not enough room in the pan, but they all fit in my 12-inch skillet.)  Cook until brown and cooked through.  (I did about 12 minutes, flipping the chicken over halfway through and turning the links so they browned evenly.)  Remove to a plate.

5) Add the butter.  When butter has melted, add the onions and garlic and saute until onions soften, scraping the brown bits from the bottom of the pan.  The onions will turn a lovely orange-ish color from the chorizo juices.

6) Add the spices, salt, and the flour.  Cook for a minute or so, stirring to make sure the flour is incorporated with the onions.

7) Whisk in the broth and cook a few minutes, until thickened.  Add the cream, sour cream or yogurt, and lime juice.  Remove from heat.

8) While the onions are cooking, cut the chicken and chorizo into bite-sized pieces.

9) Add the chicken, chorizo, and cooked rice to the pan.  Stir together, smooth the top, and top with grated cheese.  I used a combination of sharp Cheddar and Pepper-jack.

10) Put skillet in oven and bake for 15 minutes, until cheese melts.

Eat, and then fight over the leftovers, if you have any.

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