The social network that celebrates Latin food
For Chorizo Chicken:
2 pounds boneless chicken breast, sliced thin
10 ounce link Mexican chorizo
4 cloves garlic, minced
8-ounce can tomato sauce
½ tablespoon Knorr-brand chicken bouillon powder
1½ teaspoons cumin
1½ teaspoons oregano
1½ teaspoons smoked paprika
1 teaspoon crushed red pepper flakes (optional)
1 cup water
For Chile Roasted Hominy:
2 cups golden hominy, drained and rinsed
1 teaspoon chile powder
½ teaspoon cumin
½ teaspoon chipotle powder
½ teaspoon salt
4 tablespoons olive oil
For Jicama Salad:
4 cups chopped jicama
3 roma tomatoes, seeded
2 jalapenos, seeded
1 small white onion, sliced into thin strips
¼ cup chopped cilantro
Juice of 3 keylimes
1 tablespoon chlie limon powder
Salt and fresh cracked pepper
3 tablespoons olive oil
1. In a large glass bowl, combine the sliced chicken with cumin, paprika, oregano, chile pepper flakes, 1 teaspoon of salt and ½ teaspoon of pepper, stir well to combine, set aside.
2. While the chicken is marinating, prepare the jicama salad. Julienne the jicama, tomatoes and jalapenos, transfer to a bowl. Combine with onions, lime juice, chile limon powder, cilantro, 1 teaspoon of salt, ½ teaspoon of pepper and 3 tablespoons of olive oil. Stir well to combine, taste for salt, cover and refrigerate until ready to serve.
3. In a large pan, heat 2 tablespoons of oil to medium heat, add the Mexican chorizo and cook for 5 to 6 minutes. Drain onto a plate lined with paper towels, and set aside. In that same pan, add a little more oil and turn up the heat to medium/high. Once pan is hot, add the chicken and cook, stirring often until chicken is nicely browned. Add the garlic and chorizo, cook for 1 minute. Preheat your oven to 425ºF. Add the tomato sauce, water and bouillon powder to the chicken, stir well to combine. Bring to a boil, taste for salt. Reduce heat, cover and cook for 45 to 50 minutes to thicken and reduce the sauce.
4.In a bowl, combine the hominy, chile powder, cumin, chipotle powder, salt and oil, stir well to combine. On a lined cookie sheet, spread out the hominy. Roast for 10 to 12 minutes, turning after 5 minutes. Remove form oven, set aside.
5. Serve the chicken as-is, or heat some corn or flour tortillas for tacos. Top with your favorite salsa, sauteed onions and peppers chile roasted hominy, and a fresh squeeze of key lime juice.
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas
Save this recipe to your HK profile by clicking on the Favorite button below!