Chipotle Chicken Thighs with Chunky Guacamole

Chipotle Chicken Thighs with Chunky Guacamole
Chipotle Chicken Thighs with Chunky Guacamole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings 4

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    pieces bone-in chicken thighs

  • Smoked sweet paprika or paprika

  • Salt and freshly ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1/4 to 1/3

    pound chunk Spanish chorizo, casing removed and crumbled or chopped

  • 1

    large carrot, peeled and chopped

  • 1

    onion, chopped

  • 2

    cloves garlic, chopped

  • 2

    tablespoons chopped fresh thyme leaves

  • 1

    chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce

  • 1

    (15-ounce) can crushed tomatoes

  • 1

    cup chicken stock

  • Tortillas or bread, for mopping

  • Chunky Guacamole

  • 2

    slightly under-ripe avocados

  • 2

    limes or 1 large ripe lemon, juiced

  • Salt

  • 1

    small red or green chile pepper, seeded and very thinly sliced

  • 1

    vine-ripe tomato, seeded and coarsely chopped

  • 1/4

    cup coarsely chopped flat-leaf parsley

  • 1/2

    small red onion, chopped or thinly sliced

Directions

Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal. To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.

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