Chicken, Chorizo, and Hominy Stoup

2 tablespoons EVOO
1/2 pound of chorizo, casings removed, cut in half lengthwise, and cut thinly
1 teaspoon ground cumin
1 teaspoon groun coriander
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
salt and pepper
1/2 bunch of kale, washed and trimmed, chopped
1 15 ounce can hominy
1 quart chicken stock
1&1/2 to 2 pounds of chicken tenders, cut into bite sized pieces

Preheat a soup pot over medium-high heat with the EVOO and add the chorizo.  Cook for about 2 minutes and then add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper.  Cook for about 5 minutes. 

Add the kale, hominy, and the chicken stock.  Bring that to a boil and simmer for 10 minutes.  Add the chicken pieces and simmer for an additional 5 or until the chicken is cooked through.  Remove the bay leaf.

ENJOY!

Chicken with Roasted Red Pepper, Chorizo, and Sweet Pea Sauce

2 tablespoons of EVOO

1 large onion, chopped

salt and pepper

1/2 cup chicken stock

4 boneless, skinless chicken breasts

1/2 tablespoon smoked sweet paprika

1 teaspoon dried thyme

3/4 pound of chorizo (I removed the casings and mashed it up in the skillet)

2 large garlic cloves

1/2 small carrot, peeled and grated

2 jarred roasted red peppers, chopped

1 10 ounce box frozen peas

1/4 cup fresh parsley

Preheat a large skillet over medium-high heat with 2 tablespoons of EVOO.  Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the season chicken to the skillet.  Cook the breasts for 5 to 6 minutes on each side, or until cooked through.  

Remove the chicken from the skillet and place on a plate.  Cover the chicken with aluminum foil.  Put the skillet back over medium-high heat and add the Chorizo.  Cook the chorizo for 2 to 3 minutes, stirring frequently and then add the onion, garlic, carrot, and the roasted red peppers to the skillet.  Season with salt and pepper and cook, always stirring for about 3 minutes.  Add the chicken stock, peas, and parsley and cook for another 2 minutes to warm up the peas.  

Serve the chicken and chorizo together. 

Honestly, I would not make both the chicken and the chorizo together again.  SO MUCH FOOD, and the chorizo is tasty enough as it's own meal.