First, I have to say this.... My friend Ruben has spoiled my chorizo experience!! Back in September you might remember my post for Terrific Man Tacos - Chorizo Style, where I told you about him bringing me the most amazing chorizo I have ever had - well - thanks to him, the standard chorizo I find at the grocery store has taken on this ... this... well, unsatisfying flavor. It lacks the luster that the chorizo he brought me had. So now, when I make meals that have chorizo in it - they are good, but I know they could be so much better!! (Thanks a lot Rube!!! lol)
Take this meal for instance - it was good - but it could have been soooooooo much better!! It might not look like much, but it's a simple little meal packed with a lot of flavor. I saw this recipe in my Food and Wine Magazine and knew I had to make it. I mean bacon AND chorizo?? Yea, how could you go wrong there??? The original recipe called for using chicken thighs and I think they would have worked better than the chicken breasts, but Chris is not a fan of dark meat, so I did my best. If you don't have an aversion to dark meat, I highly recommend trying it with that. Either way, it's a simple little dish that I think you will enjoy!
(P.S.. If you've been having problems commenting over the past few posts, I apologize - there seems to be a problem with blogger - I believe I have fixed the issue, but if you find you are still having problems, please email me and let me know! Thanks!)
Adapted from Food and Wine
6 strips of bacon, chopped
1/2 sweet onion, thinly sliced
6 oz fresh chorizo, casings removed if necessary and meat crumbled
1 large boneless, skinless chicken breast, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
4 oz queso fresco
Rice (cooked - Spanish or plain)
In a skillet, over medium heat, add the bacon. Cook until crispy. Remove with a slotted spoon and drain on a paper towel liked plate. Add the onion to the skillet and turn heat down to medium low. Saute the onions until tender, about 5 minutes. Add the chorizo and the chicken and cook about 8 minutes. Add the peppers and cook another 3 minutes or until the chicken and chorizo are cooked through. Scatter the cheese over the top and stir until it starts to melt. Remove from heat.
Place tortilla on a plate, top with rice and spoon on chicken mixture. Top with avocado and salsa. Enjoy!
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