Chicken and Chorizo Packets

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 40 min
  • Inactive: 35 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.