- Yield: servings
- 6ounces chorizo sausage (casings removed)
- 1/2teaspoon salt
- 1/2teaspoon black pepper
- 1teaspoon paprika
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 3tablespoons vegetable oil
- 1medium onion, chopped
- 1-- 4 ounce can ounce diced green chilies
- 1-- 10 ounce can diced tomatoes and green chilies
- 2cloves garlic, minced
- 1-- 12 ounce bottle Mexican beer
- 2tablespoons chopped fresh cilantro
- 8ounces Cheddar Jack cheese, shredded
- 1/2cup sour cream (optional)
- -- Flour tortillas (optional)
Cook sausage in a deep, 12-inch, heavy skillet or dutch oven over medium heat, until cooked through , breaking up meat, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve fat in skillet.
While sausage is cooking, combine together salt, pepper, paprika, garlic powder and onion powder. Pat chicken dry and season with spice mixture.
Brown in sausage fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off remaining fat from skillet.
Reduce heat to medium low and add vegetable oil to same skillet. Add onion and cook, covered, stirring often and scraping up any brown bits from bottom and side of pot, until softened, 7-10 minutes. Add diced green chilies, tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add beer, and return chicken and sausage to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through, about 30 minutes.
Spoon into shallow bowls, top with cilantro and shredded cheese. Serve with a dollop of sour cream and flour tortillas as desired.
Makes 4 main-course servings.