Chicken and Chorizo Packets

By lorik

Ingredients

• 2 ounces dried chorizo, thinly sliced (about 1/2 cup)
• 1 Fresno chile or red jalapeno pepper, quartered (remove seeds for less heat)
• 4 scallions, cut into 3-inch pieces
• 1 cup fresh cilantro
• 3 cloves garlic, roughly chopped
• 1 tablespoon chopped fresh oregano
• 1 teaspoon cumin seeds
• Juice of 1 lime, plus wedges for serving
• Kosher salt
• 1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
• 1 18 -ounce tube prepared polenta, sliced into 12 rounds
• 2 red bell peppers, sliced
• 1/4 cup crumbled Cotija cheese

Details

Servings 4
Preparation time 75mins
Cooking time 105mins
Adapted from foodnetwork.com

Preparation

Step 1

Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.

Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.

Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (instructions will follow): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.

Option 1: Pile the ingredients in the center of a 16 inch sheet of parchment. Gather the edges upward and twist closed leaving space inside for heat circulation. Tie with kitchen twine.

Option 2: Lay out a 16nch sheet of parchment with a ling side in front of you; pile the ingredients on one side. Fold paper in half to cover. Starting from the bottom folded corner, begin folding the edges of the parchment together. Make small overlapping folds (like pleats) every 1 to 2 inches. Continue folding and pleating all the way around to create a half moon shaped packet. Refold corners to make sure they are sealed.