Chicken and Chorizo Packets

Total Time:
1 hr 45 min
40 min
35 min
30 min

4 servings

  • 2 ounces dried chorizo, thinly sliced (about 1/2 cup)
  • 1 Fresno chile or red jalapeno pepper, quartered (remove seeds for less heat)
  • 4 scallions, cut into 3-inch pieces
  • 1 cup fresh cilantro
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon cumin seeds
  • Juice of 1 lime, plus wedges for serving
  • Kosher salt
  • 1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
  • 1 18 -ounce tube prepared polenta, sliced into 12 rounds
  • 2 red bell peppers, sliced
  • 1/4 cup crumbled Cotija cheese
  • Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.

  • Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.

  • Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

  • Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.

  • Photograph by David Malosh

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