2 to 3 cups chicken stock, depending on how thick you like your chili
Salt and freshly ground black pepper
4 or 5 jarred roasted red bell peppers
1/4 cup parsley, roughly chopped
Salt
Hot Sauce
Grated Manchego cheese
1/2 cup slivered almonds, toasted (optional)
Instructions
Heat the oil in a large skillet or chili pot over
medium high heat. Once the oil is hot, add the
ground chicken and cook about 7-8 minutes, until it
is light golden brown then add the chorizo and cook
2-3 minutes more to render the fat.
Stir in the onions and garlic, season with the
paprika, and cumin, then cook until the onions are
tender, 5-6 minutes more. Stir in the wine, stir for
1 minute, then add the vegetable juice, 2 cups of
the stock, the parsley, and the peppers.
Simmer for a couple of minutes more to combine the
flavors, then taste for salt or hot sauce. Add more
stock if you like your chili thinner.
Serve chili with the cheese and almonds.
Originally Submitted
8/29/2012
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