This is round two of a Chicken Chorizo Chili and I have to say, the smokiness of the chipotle sauce really adds an amazing flavor. The homemade chicken stock will add depth to the flavor as well! This is the perfect rainy, January day meal.
Skill Level: Easy
Time to Make: 1 hour 30 minutes (20 minutes inactive)
1 whole chicken, between 3 and 4 pounds
5 cloves of garlic
3 tablespoons olive oil, divided
1 pound fresh Mexican chorizo, no casings
4 bell peppers (mix of red, green, and/or orange)
1 large onion
1 7-ounce can of chipotle sauce
1 4.5 ounce can of green chilis
1 28-ounce can of whole fire roasted tomatoes (Or used crushed or diced)
2 14.5-ounce cans of beans (I used kidney and pinto)
Salt, pepper. and cayenne powder
Lime wedges, minced red onion, fresh chives, sour cream, and sharp cheddar cheese
Pat the chicken dry and season liberally with salt and pepper. Heat two tablespoons of olive oil in a 4 quart stock over medium high, add the chicken and brown all over, about 5 minutes per side. Add 7 cups of water and 5 cloves of mashed garlic. Bring to a boil and then reduce heat and cook for 40 minutes, or until the thickest part of a chicken breast reads 165ºF.
Prep Ingredients: While the stock cooks, small dice the bell peppers and onion and keep them together. If your chorizo has casing, remove and discard. Drain and rinse the beans and set aside. Break up the whole tomatoes in the can into big chunks.
Remove the chicken from the pot and set aside in a large bowl and allow to cool. Bring the stock back to a boil and cook for 15 minutes, or until reduced slightly. Drain through a fine mesh sieve and then place the bowl of stock in front of an open window (to help set the fat). Wipe out the pot and place it back on the stove.
Add half a tablespoon of olive oil and heat over medium high until very hot. Add the chorizo and cook, breaking up with a wooden spoon until completely cooked through and beginning to brown on the edges, about 8 minutes. Remove from the pot and set aside. (I kept the chorizo in the same bowl as the chicken.)
Drain the fat from the pot and add an additional half a tablespoon of olive oil. Heat over medium heat until very hot. Add the bell peppers and diced onion and cook for 15 minutes until very softened and beginning to blacken in spots. Stir the mixture every so often for even browning.
As the vegetables cook, shred the meat from the chicken using your fingers or two forks. Discard the carcass and skin and keep the shredded chicken with the chorizo. Skim as much of the fat from the reserved stock as you can and save yourself 2-1/4 cup for the chili. The remaining stock can be frozen for later use.
Once the vegetables are cooked through, crank the heat to high and stir frequently for 1 minute. Add the stock, scraping up any brown bits on the bottom of the pot. Reduce heat to a simmer and cook for 10-15 minutes. Add the chipotle sauce, green chilis, beans, tomatoes, chicken and chorizo, and a dash of cayenne powder if desired. Cook for 20 minutes to allow the flavors to meld. Taste and season with salt and pepper as necessary.
To serve: Divide chili between bowls and top with desired garnishes. Enjoy!
To meal prep: Divide the chili between microwave safe Tupperware and keep garnishes such as lime wedges, minced onions, and chopped chives in a sandwich baggie!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!