I had it in my head to make a Cajun spiced stew with some chicken thighs and chorizo sausage. The result was quite tasty, spicy at the first bite and providing a nice heat as I ate more.
Cajun spiced Chicken and Sausage Stew
Prep time: 15 minutes
Cooking time: 30-35 minutes
- 4 boneless skinless chicken thighs
- 3/4 lbs. chorizo (also spelled chourico)
- 1 medium size onion
- 1 red bell pepper
- 2 cloves garlic, peeled
- 1 14.5 oz. can of diced tomatoes
- ~2 cups of chicken broth, if canned use low-sodium
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried thyme
- 1 teaspoon chipotle powder
- 1 bay leaf
- 2 tablespoons of the fat of your choice (bacon fat for me since we had some)
- kosher salt & cracked black pepper
- Prep the meat and veg… I start with the veg with a 1/4″ dice on the onion and pepper. Mince or press the garlic. Then I cut the thighs into ~1/2″ chunks. Finally quarter the chorizo lengthwise and then cube into 1/2″ chunks as well.
- Heat a large pot (I used the 8 quart soup pot) over medium high. Toss in the chorizo and cook for 4-5 minutes to brown and release some flavorful oil. Remove the cooked chorizo to a bowl to hold, leaving the oil behind as much as possible.
- Add 1 tablespoon of fat, melt and add the chicken. Season the chicken with kosher salt and black pepper. Brown the chicken for about 5 minutes. Transfer to the bowl with the chorizo.
- Add another tablespoon of fat,melt and add the onions & peppers. Stir the onions & peppers around the pot to help loosen any sausage or chicken fond that was created. Cook for 3-4 minutes until the onions turn opaque. Add the garlic, stir and cook until fragrant, about 1 minute.
- Add the diced tomatoes. Fill the tomato can with chicken broth and add that too. Return the chicken & chorizo to the pan. Stir to combine.
- Bring the pot to a boil and lower to a simmer. Cook for 15-20 minutes, stirring occasionally.
If I had checked the pantry before starting we would have had this with rice. Since we didn’t have rice on hand we just ate it as is.