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Chicken Chorizo (M, TNT)
Source: Adapted from "This Can't Be Tofu"
Serves: 6

1 pound chicken thighs without skin
1/3 cup apple cider vinegar
1 tablespoon canola oil
4 garlic cloves
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon chipotle pepper, ground
1 tablespoon ground chili peppers (mild chilis)
1 tablespoon paprika
1/2 cup chopped cilantro (dried is acceptable)

Cut chicken into rough cubes about 2"-3" large. Place in a bowl.

Combine all other ingredients and mix well. Pour over chicken and cover bowl. Allow to marinate in refrigerator one hour to overnight.

Remove from refrigerator and run chicken, along with remaining marinade, through grinder. If using food processor, use a series of pulses rather than chancing the meat turning into a puree.

Poster's Notes:
An equal amount of dark meat turkey may be substituted. It can even be made with tofu, but why?

This is a good substitute for commercially prepared chorizo.

For several years I've been hunting for a good non-pork chorizo recipe. All I will say of the recipe is that some things were never meant to be made of tofu and chorizo is one of them!

This passed muster with Dennis, my mixed-heritage (Native American, Hispanic, Black) friend from New Mexico although he did point out that the mouth feel is slightly different from the original because this doesn't use the additional meat fat.

It is a very spicy sausage so if you want a milder one, try cutting down on the red chili but try not to eliminate the chipotle if you can help it because that is a necessary flavor component (at least in my mouth it is!)

Try it with scrambled eggs and tortillas or add it to chili.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A