Grilled Chicken in Chipotle Chorizo Sauce
- 2 boneless, skinless chicken breasts
- 3-4 T taco seasoning
- 1/4 lb chorizo sausage (bulk, or casings removed)
- 1 T olive oil
- 1/2 onion, cut into large chunks
- 1/2 red bell pepper, cut into large chunks
- 2 cloves garlic, peeled
- 1 chipotle pepper in adobo sauce
- 1 c chicken broth/stock
- 1 avocado, sliced (garnish)
Coat the chicken breasts in about 2 T of the taco seasoning, and set them aside to "marinade" for a few minutes, or up to 2 hours if you have the time. Grill your chicken breasts on medium heat for about 10 minutes on each side, or until cooked through.
In the meantime, heat a skillet on the stove to medium-high heat and cook the chorizo until it is all browned. Remove the cooked chorizo to a plate but leave any drippings. Lower the heat to medium/medium-low and add the olive oil. Toss in the red pepper, onion, and garlic and sautee until translucent, about 3 minutes. Add the chipotle pepper (and some of the sauce if desired- the more, the hotter), and stir it all around for a few more minutes. Add the chicken broth and remainder of the taco seasoning and cook the mixture for about 5 more minutes. Pour the mixture into a blender (or use an immersion stick), and puree until smooth. Pour the smooth mixture back into the pan and add the chorizo back in. Stir it around and keep warm until ready to serve.
To serve, slice the chicken breasts and lay them out on your plate. Top with the chorizo and chipotle sauce mixture, and add some avocado slices on top. I served this with some cauliflower rice, which also helped balance out some of the spice. This was really tasty and definitely had a lot of flavor. Try it for yourself and go for whatever spice level you like the best. Enjoy!