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Crockpot Chicken Thighs and Chorizo Recipe

Chicken Thighs and Chorizo sausage cooks in a spicy tomato sauce while you are at work or working around the house. Start your meal early in the day and it will be ready when you are ready to serve your evening meal. If family members are not fond of 'dark meat' chicken, there won't be any complaints when it is served like this.

INGREDIENTS

8 chicken thighs, medium size, skin removed
1/2 lb. hot chorizo* sausage, sliced
1 large onion, medium slices
3 garlic cloves, finely minced
cup Chicken broth
14 oz. canned diced tomatoes
cup brown sugar

DIRECTIONS

Rinse chicken thighs and remove all skin. Pat dry and set aside. In a medium sized bowl mix minced garlic, chicken broth, diced tomatoes and brown sugar. Stir to blend well. Place chicken thighs in crockpot, adding the sliced hot chorizo and the onion slices. Pour the liquid mix over the chicken, chorizo and onions and cook on a low setting all day or for 7 to 8 hours, until the chicken fully cooked. Serve over cooked rice or spaghetti. Round out the meal with a salad. Portuguese rolls or a similar bread is recommended for sauce dipping. Makes 6 to 8 servings. This is also good for a cookout.

Hints
*Chorizo is a highly seasoned, smoked pork sausage that has been seasoned chili powder, garlic and various other spices. It is readily available in most supermarkets. Since this sausage is ready-to-eat, it can be sliced and served as a hors devors. When added to foods to be cooked it lends add full-bodied flavor and spice to the dish.
*This chicken and sausage dish is also good when sliced white potatoes are added to the pot. Slice two medium-sized white potatoes length-wise about in thick and place on top of the chicken thighs before adding the tomato liquid. Cover the crock pot and cook. When serving remove the sliced potatoes and arrange on a serving platter then remove the chicken and sausage from the pot and arrange on same serving platter. Pour remaining tomato sauce over dish before serving.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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