Poblano Chicken and Chorizo with Creamed Cornbread Stuffing
 
 
by:
Serves: Serves 10 to 12
Ingredients
  • 1 recipe Creamed Cornbread (scant 10 cups) cut into 1-inch cubes
  • 2 pounds boneless skinless chicken thighs, cut into large bite-size pieces
  • 2 tablespoons olive oil
  • 1 tablespoon paprika (smoked, if possible)
  • 2 teaspoons dried oregano
  • Salt and ground black pepper
  • 1 pound cured chorizo, cut into medium dice*
  • 1 large onion, cut into medium dice
  • 1 red pepper, stemmed, seeded, and cut into medium dice
  • 1 poblano pepper, stemmed, seeded, and cut into medium dice
  • 1 quart chicken broth
  • 2 large eggs
  • ½ cup chopped fresh cilantro, plus a little extra chopped for garnish
Instructions
  1. Make Creamed Cornbread now, cutting bread into 1-inch cubes.
  2. Adjust oven rack to lower middle position and heat oven to 400 degrees.
  3. Drizzle chicken with oil and sprinkle with paprika, oregano, and a sprinkling of salt and pepper; toss to coat.
  4. Heat a large, heavy roasting pan over two burners on medium-high heat. When wisps of smoke start to rise from the pan, add chicken and cook, turning once, until brown and just cooked through, 4 to 5 minutes. Remove from pan and set aside.
  5. Add sausage to the skillet and cook until well browned, 3 to 4 minutes. Add onions and peppers; cook until tender, about 5 minutes longer. Whisk broth and eggs in a medium bowl.
  6. Add chicken, cornbread, and cilantro to the roasting pan. Then add chicken broth mixture. Gently toss to combine. Cover with foil and bake until steamy hot, about 30 minutes. Remove foil and turn oven to broil. Continue to bake until impressively golden brown, about 5 minutes longer. Sprinkle with cilantro, if you like, and serve.
  7. *I’ve made this dish with fresh and cured chorizo sausage. Either way it’s very good.  The recipe calls for cured but if you want to use fresh simply bring sausages and ⅓ cup water and a light drizzle of olive oil to boil in a covered 10-inch skillet over high heat. Continue to cook until sausages lose their raw color and water evaporates, about 5 minutes; continue to cook, turning frequently, until sausages lightly brown, a few minutes longer. Halve the sausage lengthwise then slice into bite-size pieces.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/winter-one-pot-party/