Karen Gulkin of Greeley won the Colorado portion of the National Chicken Cooking Contest with this recipe. Serves 4.
Ingredients
6 ounces chorizo sausage, casings removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 chicken (3 1/2 pounds), cut in 8 serving pieces
3 tablespoons vegetable oil
1 medium onion, chopped
1 can (4 ounces) diced green chiles
1 can (10 ounces) diced tomatoes and green chiles
2 cloves garlic, minced
1 bottle or can (12 ounces) Mexican beer
2 tablespoons chopped cilantro
8 ounces shredded cheddar jack cheese
1/2 cup sour cream (optional)
Flour tortillas (optional)
Directions
In deep, 12-inch heavy skillet or Dutch oven over medium heat, place sausage and cook about 8 minutes, breaking up meat. Transfer with slotted spoon to paper towels to drain, leaving fat in skillet.
In small bowl, mix salt, pepper, paprika, garlic powder and onion powder. Season chicken with spice mixture and place in skillet over medium high heat, skin down. Cook in 2 batches, turning, about 8 minutes or until browned.
With tongs, transfer chicken to a plate. Pour off remaining fat from skillet, reduce heat to medium low and add vegetable oil. Add onion and cook, covered, about 7 minutes or until softened, stirring often and scraping up any brown bits from pan.
Add green chiles, tomatoes and garlic and continue to cook, stirring, about 3 minutes. Stir in beer and return chicken and sausage to pan, turning chicken to coat. Arrange chicken, skin sides up, and simmer, covered, about 30 minutes or until chicken is cooked through. Spoon chicken and vegetables into shallow bowls and top with cilantro and shredded cheese. Serve with dollop of sour cream and flour tortillas, if desired.
