Smoky Chorizo, Chicken & Rice Skillet

A bold and massively flavorful one-pan meal that is a total crowd-pleaser. My family is obsessed with this one, and I blame the banana peppers, to be honest. You can take a time-saving shortcut and use bagged tortilla chips, or bake up some soft flour tortillas until nice and crunchy, for a fun and really delicious special touch (HIGHLY recommend).

Author: Lauren McDuffie
Yield: 4 to 6 servings, depending on portion size 1x

Ingredients

Scale

1 lb. ground chicken

1 lb. ground chorizo

1 TBSP olive oil

1 small sweet onion, finely chopped

2 garlic cloves, minced or grated

2 chipotle peppers + 2 tsp adobo sauce (use only 1 if you don’t like it as spicy)

2/3 cup sliced mild banana pepper rings, give or take

1 cup long grain rice (I use basmati)

2 tsp cumin

2 tsp smoked paprika

28-ounce can or jar red enchilada sauce

2.5 cups shredded Mexican cheese blend

5 cups tortilla chips (see note)

For serving:

Sliced avocados

Chopped Cilantro

Fresh limes

Sour cream

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Instructions

Preheat your oven to 350 degrees F. Adjust your rack to the middle position.
In a large oven-safe skillet set over med-high heat, add the olive oil, ground chicken, chorizo, and onion. Cook until the meat is browned and done all the way through, stirring occasionally; about 5 to 7 minutes.
Add the garlic, chipotles and adobo (that’s the sauce from the can of chipotles), banana peppers, rice, cumin, and smoked paprika. Stir and cook for an additional few minutes to toast the rice and spices and to knock the rawness off the garlic.
Add the enchilada sauce and 2 cups of water. Stir and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes, until the rice is almost done but not totally.
Top with half of the cheese, as many tortilla chips as you like, and then the rest of the cheese. Bake for 10 minutes, the cheese should be nice and melted and the chips crunchy and browned. Serve with sliced avocados, chopped cilantro, sour cream, and some cut limes.

Notes

NOTE: To make fresh baked chips, simply cut fresh flour tortillas into chip-sized wedges, arrange on a baking sheet, brush with oil, sprinkle with salt, and bake until light golden brown; about 4 to 5 minutes. Then you can use these as you would chips straight from a bag. Either option works great.

Find it online: https://mykitchenlittle.com/2020/05/30/tex-mex-smoky-chorizo-chicken-rice-skillet/