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Spicy Chicken Thighs with Chorizo Black Beans

by FarmgirlGourmet

Let me just confess right now, we eat a LOT of chicken thighs at our house.  My kids beg for my Honey Glazed Spicy Chicken Thighs on a weekly basis.  I don’t always make them that way though, it gets a little boring after a while eating the same thing.  Anyway, last night I decided to give them a little twist with Mexican Chorizo and Black Beans.

A side note: Mexican Chorizo is not like a smoked chorizo or Spanish Chorizo.  It comes in a plastic casing that is usually stapled on each end.  When you remove it, it is wet and rather thick.  Once it heats up it will become more fluid and incorporate into whatever you’re using it with, i.e. scrambled eggs (Huevos con Chorizo) or in this case the black beans.  It also comes in Pork or Beef.

I always know it’s a good dinner when the Hubs’ first question is “Are you going to blog this?”  That usually means he’s enjoying it so much that he thinks I should share it with the world.  So, here I am – sharing with you all.  I hope you enjoy this as much as we did last night (and for lunch today – yum).  It’s quick and easy and only took about 30 minutes to prepare.  That’s a big score for a busy weeknight!


Spicy Chicken Thighs with Chorizo Black Beans

6 chicken thighs, rinsed and patted dry
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder (not garlic salt)
2 tablespoons chili powder
pinch crushed red pepper flakes

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 9 oz tube of Mexican Chorizo (pork or beef), removed from casing
5 cloves garlic, minced
3 tablespoons fresh oregano, chopped
1 15 oz can diced tomatoes including juice
3 15 oz cans black beans, drained and rinsed
1/4 teaspoon crushed red pepper flakes
1 small jalapeno, diced (optional – only if you like it hot)
1 1/2 cups chicken stock
salt and pepper to taste
fresh cilantro, torn, for garnish

1 Preheat the broiler.  Cover a baking sheet with aluminum foil and spray with cooking spray.  Set aside.

2 In a medium bowl mix together the salt, cumin, garlic powder, chili powder and pinch of red pepper flakes.  Add the chicken thighs and toss to coat well.  Place on the prepared baking sheet with the skin side up.  Broil for 8 to 10 minutes and then flip and cook for another 8 to 10 minutes, making sure not to burn them.

3 In a large skillet or dutch oven, add 2 tablespoons olive oil and warm over medium-high heat.  Add the onion and saute until translucent, about 5 minutes.  Add the chorizo and continue to saute until the chorizo has incorporated into the onion.  Add the garlic and cook, stirring for 30 seconds.  Add the oregano, tomatoes, black beans, red pepper flakes and chicken stock and bring to a boil.  Turn the heat down to medium and continue to cook for another 10-15 minutes or until thick and well incorporated.  Season with salt and pepper to taste.  Top with the broiled chicken thighs and serve with a sprinkling of torn fresh cilantro, a giant salad and some tortilla chips.

Makes 6 Servings


Aggie October 29, 2011 - 5:48 am

this looks fantastic!! I could eat those beans and chorizo on their own any day. We eat a lot of chicken thighs too, I just made them simply glazed with toasted cumin seeds and agave and my family went nuts over them. This looks amazing!

Tickled Red October 27, 2011 - 6:34 am

My surfer is going to do flips over this recipe. It has all of the elements and flavors of when he’s traveling through South America on a surf trip 😀

Laura October 26, 2011 - 6:44 pm

Just had to wipe the drool from my husband’s chin. This looks amazing. Definitely going on the menu one night soon!

Priscilla - She's Cookin' October 26, 2011 - 9:22 am

Just a little bit of chorizo adds so much flavor! haha, my husband asks me the same thing 🙂 This dish would probably do well in a slow-cooker, too.

Nettie October 26, 2011 - 6:52 am

Delicious, we love Chicken thighs! My hub could eat them every night I will try this recipe!


Lana @ Never Enough Thyme October 26, 2011 - 6:52 am

This looks so delicious! Love the combination of flavors and the black beans, too. We love using chicken thighs here – they’re so much more moist and flavorful than the white meat. Great recipe!

Miss @ Miss in the Kitchen October 25, 2011 - 8:32 pm

You are cranking out some delicous food! This one is out of the park!

Texas Type A Mom October 25, 2011 - 8:05 pm

I love anything spicy and this sounds delicious!

foodwanderings October 25, 2011 - 6:49 pm

Hi Heather, This looks delicious. I could probably sub with smoked spicy turkey sausage instead of chorizo. Love black beans anything and spicy is always in my repertoire so love the flavor profile!!

Nancy October 25, 2011 - 5:32 pm

I love using the Mexican style chorizo – it is incredibly flavorful and I bet it is fabulous with the beans and the chicken! This is a perfect weeknight meal and would make amazing leftovers!!

Barbara | Creative Culinary October 25, 2011 - 3:49 pm

I’m on a chicken thighs kick…especially since they are now at Costco and boned. I love that. And this! Umm umm good.

Kelly @ Evil Shenanigans October 25, 2011 - 2:38 pm

Well, that looks like a yummy plate of chorizo laced goodness! I think, for the record, that black beans are the best kind of beans.

Christine @ Oatmeal in my Bowl October 25, 2011 - 2:36 pm

This sounds absolutely delicious as I love (soy)rizo and black beans. BTW, soyrizo taste exactly the same (if you go with Melissa’s brand). The only con is it doesn’t oil up like regular chorizo. Could be a plus, too.

Think my family will like this one. Okay…I am hungry now. 😉

Nelly Rodriguez October 25, 2011 - 2:08 pm

This looks amazing, but…I just can’t stand chicken thighs. They are on the same list as okra. Okay, not THAT bad, but not something I ever make. Glad your family loved it!

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