Besides the wedding reception following Sharon and Anthony’s ceremony we parents have been throwing little parties for the couple these past few weeks. As someone who’s attended my share of weddings over the years I like this way of introducing the couple.
If we had invited everyone we loved to the wedding, many couldn’t have made the distance—especially the week before Christmas. And even if they could have, it’s challenging for everyone to meaningfully connect with bride and groom at such a big event. These smaller post-wedding receptions honoring the newly married couple have been a great way for people to really connect with one another and the couple in their own community.
Before the first reception I posted three of the hors d’oeuvres I created especially for Sharon and Anthony (Pita Pizzas with Caramelized Onions, Dried Cherries, and Gruyere, Spicy Deviled Eggs with Prosciutto Crisps, and Tapas on a Stick), but since I thought I was running the same menu for both parties, I thought I had plenty of time to run the main course before the final party.
Like the girl who buys a dress for two parties but can only bring herself to wear it for one, I decided against running the same menu at the two parties we’re hosting. Anyone who’s ever made vats of food for a party (and then eaten the leftovers for days) knows exactly why I’m changing it up. I’ve eaten this over and again! Plus, you’re the beneficiary of more new recipes.
So before the final party this coming weekend, I want to share the recipe for the last party’s main course—Poblano Chicken and Chorizo with Creamed Cornbread Stuffing, a creation born of Sharon’s love of cornbread stuffing (penance, perhaps, for not honoring her request for it this past Thanksgiving), and Sharon and Anthony’s love of both Mexican and Spanish cuisine. (Their favorite chef is Jose Andre, and their honeymoon this summer is a whopping two months in Spain!)
With big games hitting in the next few weeks, this dish is perfect for a big crowd. If it’s a potluck, have someone bring a salad (we did baby greens, Waldorf-style with apples, toasted pecans, celery, and red onion), an hors d’oeuvre—check out the ones I made for the party—and a dessert. With very little effort, you’ve got a party!
More on the final wedding reception recipes in the coming days… Until then, I present:
- 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
- Make Creamed Cornbread now, cutting bread into 1-inch cubes.
- Adjust oven rack to lower middle position and heat oven to 400 degrees.
- Drizzle chicken with oil and sprinkle with paprika, oregano, and a sprinkling of salt and pepper; toss to coat.
- 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.
- 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.
- 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.
- *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.