Chorizo Chicken

Ingredients Weight Measure
Limes, juice of 3 ea.
Coconut milk 1 cup
Olive oil 1/2 cup
Chicken breasts, boneless, skinless, cut into 1/2"-wide strips 4 lbs.
Chorizo sausage 3 lbs.
Onions, medium, julienned 2 ea.
Sweet red pepper, large, seeded and medium julienned 1 ea.
Sweet green pepper, large, seeded and medium julienned 1 ea.
Sweet yellow pepper, large, seeded and medium julienned 1 ea.
Sweet orange pepper, large, seeded and medium julienned 1 ea.
Garlic, granulated 2 Tbsp.
Canned black beans, 15 oz., well rinsed 2 ea.
TABASCO® brand Chipotle Pepper Sauce 1/2 cup


Ingredients Weight Measure
Basmati rice 1-1/4 lbs.
Mango nectar 5 cups
Butter 4 oz.
Rich chicken stock 2 cups
Canned garbanzo beans, 15 oz., rinsed 1 ea.
Green onions, diced (tops only) 1 cup
Sweet red pepper, small dice 1/2 cup
Oranges, whole, seedless, peeled and medium diced 2 ea.
Honey to taste


Ingredients Weight Measure
Chihuahua cheese, grated 8-10 cups
Cilantro, fresh, chopped as needed
Pickled hot banana pepper rings as needed


  1. For Chorizo Chicken, blend juice of 3 limes, coconut milk and olive oil in a blender. Pour over the chicken strips. Mix, making sure to coat all of the chicken. Cover and place in refrigerator until needed.
  2. For the Rice, rinse the basmati rice very well. Bring mango nectar, butter and chicken stock to a boil. Add rice to liquid and cook until tender. Stir in the garbanzo beans. Place in a warm oven to hold.
  3. For the Chorizo Chicken, remove sausage from the casing and sauté until done. Sausage will break up into small pieces. Drain well on paper towels. Reserve any remaining fat and juices.
  4. Drain chicken and place into the reserved chorizo drippings and fat. Sauté until totally cooked (no pink), but not overcooked.
  5. Add onions, peppers and garlic. Sauté until vegetables are just wilted. Stir in the black beans and all of the TABASCO® Chipotle Pepper Sauce.
  6. To assemble, remove rice from oven and fold in the green onions, diced red peppers and diced fresh oranges. If a sweeter taste is desired, add honey. Place a large spoonful of the rice in the middle of each plate. Make a depression in the middle of the rice. Place a 1/2 cup grated Chihuahua cheese into the depression. Then top with the Chorizo Chicken mixture. Garnish with the grated cheese, cilantro and banana pepper rings.

Yield: 16-20 servings