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Chorizo and Chicken Chili Stew

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Chorizo and Chicken Chili Stew
Chorizo and Chicken Chili Stew
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Votes: 0
Rating: 0
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Print Recipe
Ingredients
  • 1 chicken breast diced
  • 1 tbsp South of My Border Mexican Blend or following 3 spices: Equal parts chili powder, cumin, paprika
  • vegetable oil
  • 1/2 onion chopped
  • 4 cloves garlic coarsely chopped
  • 1/2 lb Chorizo
  • 1 large tomato chopped
  • 1 potato diced in small ½ inch pieces
  • 2 stalks celery diced
  • 1 carrot diced
  • 1/2 - 1 Poblano pepper diced, can substitute 2 tbsp of hot pepper sauce or tsp of red chili powder
  • juice of 1 lemon
  • 1 can kidney beans
  • 1/2 can beer
  • 1 small can tomato sauce (not flavored, find next to tomato paste canned vegetable aisle)
  • 1 tsp salt
  • 2 tsp sugar
  • 2 bay leaves
  • green or black olives optional
  • 3 sprigs cilantro chopped
  • 3 sprigs parsley chopped
  • your choice of freshly shredded cheese
  • sour cream
Servings:
Ingredients
  • 1 chicken breast diced
  • 1 tbsp South of My Border Mexican Blend or following 3 spices: Equal parts chili powder, cumin, paprika
  • vegetable oil
  • 1/2 onion chopped
  • 4 cloves garlic coarsely chopped
  • 1/2 lb Chorizo
  • 1 large tomato chopped
  • 1 potato diced in small ½ inch pieces
  • 2 stalks celery diced
  • 1 carrot diced
  • 1/2 - 1 Poblano pepper diced, can substitute 2 tbsp of hot pepper sauce or tsp of red chili powder
  • juice of 1 lemon
  • 1 can kidney beans
  • 1/2 can beer
  • 1 small can tomato sauce (not flavored, find next to tomato paste canned vegetable aisle)
  • 1 tsp salt
  • 2 tsp sugar
  • 2 bay leaves
  • green or black olives optional
  • 3 sprigs cilantro chopped
  • 3 sprigs parsley chopped
  • your choice of freshly shredded cheese
  • sour cream
Servings:
Instructions
  1. Dice the chicken breast and season with a pinch of South of My Border Mexican Blend, salt and a squeeze of lemon juice (but don't discard lemon as you will use rest later) . Stir and set aside
  2. In a large pot, sauté the garlic and onions for about two minutes. Add chorizo and chicken and another squeeze of lemon juice and brown for about three more minutes. Add tomato, potato, celery, poblano pepper (or substitute) and carrot and let sauté for an additional two minutes or so. Add beans, beer, tomato sauce, rest of lemon juice, South of My Border Mexican Blend (or substitute spices), salt, sugar, bay leaves and stir thoroughly. You can add the optional olives at this point too. Bring to a simmer and cover and lower heat to low/medium low. Simmer for approximately two hours or so. Make sure to taste the stew as it simmers and add spices and salt as needed. i.e. if you need more salt or flavor add more South of My Border Mexican Blend or substitute spices, salt, etc. in 1/2 tsp increments. About five minutes before the end add the cilantro and parsley and mix thoroughly.
  3. Serve in a bowl or tortilla and top with Sour Cream and your choice of freshly shredded cheese.
Crockpot Instructions
  1. Dice the chicken breast and season with a pinch of South of My Border Mexican Blend, salt and a squeeze of lemon juice (but don't discard lemon as you will use rest later) . Stir and set aside
  2. In a large pot, sauté the garlic and onions for about two minutes. Add chorizo and chicken and another squeeze of lemon juice and brown for about three more minutes. Transfer to crockpot.
  3. Add tomato, potato, celery, poblano pepper (or substitute), carrot, beans, beer, tomato sauce, rest of lemon juice, South of My Border Mexican Blend (or substitute spices), salt, sugar, bay leaves and stir thoroughly. You can add the optional olives at this point too. Cover and set crockpot to medium low setting (6 hours). Simmer for approximately 6 hours or so. Make sure to taste the stew as it simmers and add spices and salt as needed. i.e. if you need more salt or flavor add more South of My Border Mexican Blend or substitute spices, salt, etc. in 1/2 tsp increments.
  4. Serve in a bowl or tortilla and top with Sour Cream and your choice of freshly shredded cheese.
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