Recipe: Chipotle Chorizo Chicken and Potatoes

Ingredients

  • 1 potato – peeled and quartered
  • 2 medium sized onions – thinly sliced
  • 4 cloves garlic – chopped
  • 3 chipotle chorizo chicken sausage – cut into 1/3″-1/2″ cubes
  • 4 serrano chilis – 2 chilis sliced into 1″ pieces, and 2 chilis sliced super thin
  • 10 big basil leaves – chopped
  • 1 tbs. smoked paprika
  • 1 tbs. garlic red chili sauce
  • 1/8 cup ponzu
  • 1/4 cup mirin
  • 1/4 cup water
  • 1 tbs. butter
  • parmesan cheese – to taste
  • 1/4 cup mirin
  • salt and pepper – to taste

Instructions

  1. Bring water to boil in sauce pan. Quarter the potatoes and add to boiling water until softened – not fully cooked, but close. Rinse potatoes in cold water to stop them from continuing to cook.
  2. Place saute pan over medium high heat. Add oil to pan and when the oil is hot, add the onions. When the onions turn translucent, add the garlic, serrano chilis and chipotle chorizo sausage. Cook for about 5 minutes, then add salt and pepper, ponzu, garlic red chili sauce and garlic. Cook for a minute then add the potato. Break the potato up with a spatula into smaller pieces. Cook for another 5 minutes then take the potatoes out of the pan and place in a serving bowl. Mix in the basil. Grate parmesan cheese over the top of the potatoes and cover.
  3. Place pan over medium high heat and add mirin, water and butter. Stir constantly until the sauce thickens so that it’ll coat a spoon, then pour the reduction into a small bowl. Mix the reduction back into the potato mixture and plate.
  4. Top with more grated parmesan cheese.

Cooking time (duration): 40

Number of servings (yield): 2

Meal type: dinner

My rating: 5 stars: ★★★★★

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