Chicken and Chorizo Packets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1040
- Total Fat
- 43
- Saturated Fat
- 13
- Carbohydrates
- 111
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 48
- Cholesterol
- 214
- Sodium
- 1046
- Total: 1 hr 45 min
- Prep: 40 min
- Inactive: 35 min
- Cook: 30 min
Ingredients
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
Directions
- 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.