I'm always looking for ways to boost the flavor of dishes without making them completely unhealthful. Chorizo is like bacon, one of those amazing flavors that just doesn't fit our diet in large portions. I tried a recipe from A Platter of Figs (an amazing cookbook if you haven' seen it yet) and it used a small quantity of chorizo to flavor a fish soup. It's a great recipe, and it provided the inspiration for this chicken dish.
We find chorizo here in the grocery store, in rather large quantities. Luckily, it lends itself to freezing so it's easy to keep some in the freezer, just like bacon.
By using a little bit for flavoring, the spicyness becomes a plesant part of the dish. You could start out with half the amount, if you've got kids who don't like spicy food, but this is a pretty mild dish, even with the full amount.
Saute one chorizo sausage (skin removed) in a large non-stick frying pan.
Drain the extra fat, add one diced onion and several chopped cloves of garlic. When the onions are beginning to soften, about 6 minutes, nestle 6 boneless chicken thighs (or other chicken cut) into the chorizo/onion mix. Cook for about 4 minutes, then turn and cook 4 minutes more.
Add 1-1.5 cups chicken broth (enough to nearly cover the thighs) and cover the pan. Let the thighs cook about 6 minutes more, until the chicken is cooked through. Add a very small pasta (such as pastina) to the pan and cook until al dente. Serve with a hearty whole grain bread and a fresh salad or other vegetable dish.
The leftovers were even better the next day.
The kids enjoyed chopping, measuring and....eating!
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