Serves 1
Directions
- 1Put six garlic cloves into the bowl of your food processor.
- 2Pulse the garlic cloves to give them a head start.
- 3Add 2 pounds of boneless skinless chicken thighs, cut into about 1-inch cubes, to the food processor.
- 4Add two good pinches of kosher salt to the food processor.
- 5Add a pinch of black pepper to the food processor.
- 6Add two mounded tablespoons of paprika to the food processor.
- 7Add one mounded tablespoon of ancho chili powder to the food processor.
- 8Add one mounded tablespoon of guajillo chili powder to the food processor.
- 9Add one mounded teaspoon of cumin to the food processor.
- 10Add one mounded teaspoon of coriander to the food processor.
- 11Add one mounded teaspoon of dried oregano to the food processor.
- 12Add 1 teaspoon of cinnamon to the food processor.
- 13Add 1 teaspoon of ground clove to the food processor.
- 14Add about 3 to 4 tablespoons of red wine vinegar to the food processor.
- 15Process all ingredients in the food processor until well combined.
- 16Scrape down your food processor.
- 17In a pan over medium to high heat, add a little bit of oil.
- 18Cook however much chorizo you want in the pan.
- 19Brown the chorizo for a few minutes or until it's fully cooked.
Ingredients
- 6 garlic cloves
- 2 pounds boneless skinless chicken thighs
- 2 pinches kosher salt
- 1 pinch black pepper
- 2 tablespoons paprika
- 1 tablespoon ancho chili powder
- 1 tablespoon guajillo chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- 1 teaspoon ground clove
- 3 to 4 tablespoons red wine vinegar
- 1 little bit oil
- cayenne pepper
Equipment
food processorpan
Tips
- You can use smoked paprika instead of regular paprika.
- You can use regular old chili powder, but it's fun to use specific chili powders like guajillo.
- You can cook the chorizo right away, freeze it, or let it sit overnight.
- If you like things spicy, add cayenne pepper.
- Mexican-style chorizo is made raw and cooked crumbled, while Spanish-style chorizo is traditionally cased and smoked.
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