Mexican Chicken Stew with Chorizo

This dish reflects my obsession with smoked paprika- yet again. I also love Mexican and Latin flavors. They are very similar to Indian and Thai flavors- loud and flavorful. That is what I love. Don’t get me wrong, I do love the subtle dishes as well but I find myself craving the spicy, flavorful foods- preferably the kind I churn out in my kitchen. I can control the fat, sodium and honestly make it more tasty than what we get outside.

This one starts with chicken thighs- my favorite cut to cook with.. they are very forgiving and super flavorful. I then added my other other favorite ingredient- chorizo which provides immense flavor to any dish. I love eating it on it’s own…

A mixture of green onions, carrots, tomatoes and chipotle sauce makes this stew really delicious. I served it hot with hot corn tortillas and fresh guacamole. My husband had a cold beer and I enjoyed a glass of red wine. It was absolutely delicious…

• 1 pound skinless thighs
• 1 teaspoon smoked paprika
• 2 teaspoons salt

Sprinkle the chicken thighs generously with the paprika and salt. Keep aside.

• 1 tablespoon extra virgin olive oil
• 1 cup carrots, chopped
• ½ cup green onions, chopped
• 1 link chorizo, casing removed and chopped
• 1 to 2 teaspoons chipotle sauce
• 1 cup chopped tomatoes
• 2 cups chicken broth
• Salt
• ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the chicken thighs on both sides on high heat in two batches and keep aside. Add the chorizo to the pan and sauté on medium heat for 2 to 3 minutes. Add the carrots and green onions. Saute for another 2 to 3 minutes and add the chipotle sauce, chopped tomatoes and chicken broth. Bring to a boil and add the chicken thighs. Bring to a boil and lower heat to a simmer and cover with lid. Let it cook for at least 45 minutes. Take the lid off and cook on a simmer for another half an hour until the meat is falling off the bone. Check for seasonings and add salt. Garnish with cilantro and serve with guacamole and tortillas.