Guacamole and Chipotle Chicken Thighs

April 17th 2014




Guacamole:
4 Avocados, ripe
2 roma tomatoes, chopped
1/2 red onion, chopped
1 handful of cilantro, chopped
2 small limes, juiced
3 cloves of garlic, chopped
1 chipotle in adobo sauce, chopped
salt, pepper, red pepper to taste


Chipotle Chicken Thighs:
Ingredients:
5 chicken thighs
1 TSP paprika
1 TSP Hungarian paprika
1 carrot, diced small
1/2 onion, chopped
5 oz. chorizo, chopped
14.5 oz can crushed tomatoes
2 cloves garlic
1/2 cup chicken stock
2 TBSP canola Oil
Salt and pepper
1 tsp thyme


1. Heat cast iron pot to medium with oil.  Season chicken with both paprikas, salt and pepper. Add to pan.
2. Cook to brown on each side, about 5 minutes per side. Remove from pan.
3. Add chorizo to pan and cook for 7 minutes. Remove and place on paper towel.
4. Remove some of the access fat from the pan.  Add the carrots, garlic, onion and thyme. Cook for about 7 minutes.
5. Add tomatoes and let simmer for 5 minutes.
6. Add back the chicken and chorizo.  Submerge chicken as much as you can. You can add the chicken stock here.
7. Cook for about 20 minutes or until chicken is cooked through.
8. Serve with tortilla chips or tortillas. The sauce is great.


You have to have one of my favorites with this - Malbec!





Julianne