Chipotle Chicken Thighs with Chunky Guacamole

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 8 pieces bone-in chicken thighs
  • Smoked sweet paprika or paprika
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
  • 1 large carrot, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh thyme leaves
  • 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup chicken stock
  • Tortillas or bread, for mopping
    • 1 small red or green chile pepper, seeded and very thinly sliced
    • 1 vine-ripe tomato, seeded and coarsely chopped
    • 1/4 cup coarsely chopped flat-leaf parsley
    • 1/2 small red onion, chopped or thinly sliced
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    Directions

    Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.

    To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.

    Heat the tortillas or bread and set aside.

    Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.

    Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on March 12, 2012

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      Excellent recipe. I thought it was going to be too spicy for my family but they licked their plates clean. I made a bowl of pasta just for the sauce alone. I will definitely be making this again.

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    • on February 12, 2012

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      This is a little premature: I just made this for this week, so I haven't actually tasted the chicken yet. The sauce is AAAAH-MAAAAZING! LOVE it!! Almost switched tonights meal out with this one instead, but alas, tonights meal isn't something that will reheat well! :( Looking forward to diggin into this one!!

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    • on May 23, 2011

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      I've made this dish about 5 times, and my family LOVES it. The first time, I followed the recipe. But each time since, I've changed it up a little, adding less chipotle to suit my young children, and adapting it to my slow cooker. To do this, I brown chicken pieces in a pan, transfer to the slow cooker insert, brown chorizo, onions, carrots, garlic in same pan, deglaze with chicken stock, add crushed tomato and let it reduce, add thyme, adjust salt, and pour it over chicken. I toss in two bay leaves. Cook in slow cooker for 4 (high to 7 (low hours.

      I have it in my slow cooker now, as I'm writing this review. And this time, I've mixed up skinless thighs and breasts (all on the bone, and added only 1/2 a chipotle, but included 2 tsp. tomato paste, 2 tsp apple cider vinegar, and 1/2 tsp smoked paprika (to approximate the flavor of the adobo sauce. Smells good and upon initial sampling, tasted delicious too. Thank you, Rachael Ray!

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