Homemade Chicken Chorizo
Serves 1
Directions
- 1Put six garlic cloves into the bowl of a food processor and pulse them.
- 2Add two pounds of boneless, skinless chicken thighs (with fat left on and cut into about one inch cubes) to the food processor.
- 3Add two good pinches of kosher salt, a pinch of black pepper, two mounded tablespoons of paprika (smoked paprika is an option), one mounded tablespoon of ancho chili powder, another mounded tablespoon of a different chili powder like guajillo chili powder, one mounded teaspoon of cumin, one mounded teaspoon of coriander, a mounded teaspoon of dried oregano, one teaspoon of cinnamon, and one teaspoon of ground clove to the food processor.
- 4Add about three to four tablespoons of red wine vinegar to the food processor.
- 5Have your food processor do all the work to mix the ingredients.
- 6Scrape down your food processor.
- 7In a pan over medium-high heat, add a little bit of oil.
- 8Cook the desired amount of chorizo in the pan.
- 9Brown the chorizo for a few minutes or until it's fully cooked.
Ingredients
- 6 garlic cloves
- 2 pounds boneless, skinless chicken thighs, cut into about one inch cubes
- 2 pinches kosher salt
- 1 pinch black pepper
- 2 mounded tablespoons paprika
- 1 mounded tablespoon ancho chili powder
- 1 mounded tablespoon guajillo chili powder
- 1 mounded teaspoon cumin
- 1 mounded teaspoon coriander
- 1 mounded teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon ground clove
- 3 to 4 tablespoons red wine vinegar
- 1 little bit oil
- as much as you want cayenne pepper
Equipment
food processorpan
Tips
- You can remove as much fat from the chicken thighs as you want.
- You can use smoked paprika instead of regular paprika.
- You can use regular chili powder, but playing with chili powders named after specific chilies is fun and authentic.
- You can cook the chorizo right away, freeze it, or let it sit overnight.
- Add cayenne pepper to your liking if you prefer things spicy.
- This is a Mexican-style chorizo, made raw and cooked crumbled, unlike Spanish-style chorizo which is typically cased and smoked.
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