Spicy Chicken Thighs with Chorizo Black Beans

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!

Enjoy!!

Spicy Chicken Thighs with Chorizo Black Beans
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Ingredients
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

Directions
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