Oh, this recipe is sure to be a crowd-pleaser!
This is also my personal favorite recipe. This dish uses The Spur, which is still hands down, my favorite flavor from FOND. Beets, poblano and serrano pepper are what flavor this broth. The vibrant color and delicious, earthy flavor are what makes this dish stand out! It truly is a "Texas Treasure"!
Beets are known for so many wonderful benefits. They are a wonderful source of Vitamin C, folate, and fiber. Beets also play a role in helping to lower blood pressure, as well as detoxing of the liver. They can also help improve athletic performance!
We use chorizo, chicken thighs, poblano pepper, jalapeños, and a variety of cherry tomatoes to make this dish special. It really captures the colorful life and essence of San Antonio in a bowl. Served alongside cauliflower rice and avocado is the way we love to enjoy this dish. It's also great to make ahead of time and quickly reheat in the microwave for a yummy lunch or dinner.
PS: It's keto-friendly!
Creamy Chorizo Chicken
Per Serving: 500 calories / 37g fat / 41g protein / 5g total carbs
2 Pounds boneless and skinless Chicken thighs
2 tsp. Redmond’s Real Salt
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Chili Powder
1/2 tsp. Cumin
2 TBS. Avocado oil
12 oz. Kiolbassa Chorizo (or any brand will do)
1 Jalapeno Pepper, minced with seeds left on
1/2 medium onion, diced
1 Poblano Pepper, diced
1 Pint Heirloom Cherry Tomatoes, halved
1 Block of Cream Cheese*
1 Jar FOND Bone Broth “The Spur”
1 bunch Scallions, sliced
-Place the chicken thighs, 2 TBS avocado oil, salt, black pepper, garlic powder, chili powder and cumin inside a gallon ziplock bag. Close the bag and mix the ingredients all together, until well coated. Set inside the fridge, and allow to marinate for a minimum of 1 hour. You can marinate this overnight as well.
-In a large saute pan, add 1 TBS avocado oil on medium-high heat. Allow the pan to get hot, when you see the oil is shimmering, and there are tiny whisps of smoke coming from the pan, it's ready. Place the chicken thighs in the pan in one even layer, and allow them to cook from 6-8 minutes, or until nicely golden brown. Flip the chicken over, and cook for another 6-8 minutes on the other side. The chicken will be done when it reaches 165 degrees internal temperature. Then remove from the pan, and set aside to rest. Turn the heat down to medium.
-Add in the chorizo, and cook until browned. Drain off any extra fat. Then add in the onion, poblano, and jalapeño and allow these to cook until the onion becomes translucent, about 5 minutes. Then add in 1 jar of The Spur, and scrape any extra fond off the bottom of the pan using a wooden spoon. Allow the sauce to come up to a boil, and then turn the heat to low. Add in the cream cheese and stir until incorporated. Add in the cherry tomatoes.
-Slice the chicken thighs into strips, and add them into the sauce. Stir to combine.
-Garnish with sliced scallions and serve immediately.
*For a dairy-free version, replace the cream cheese with 1 can of coconut cream (solids only), and simmer an additional 5 minutes to thicken. This will change the nutritional info.